Orange Blackberry Muffins

May 10, 2012

I have to get up early tomorrow.

Gross.

And drive into the wilderness.

Double gross.

To help combat the morning icks, I decided to make some muffins for the early car ride. Blackberries are showing up throughout the grocery store and I let them be the star for the day.

The blackberries happily steal the show. Their bright taste pairs nicely with the tart but sweet orange flavor. Oh, and I sprinkled sanding sugar on top. Holy goodness! That sweet crunch is so fantastic.

Seriously.

Orange Blackberry Muffins

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 cup butter

1 1/4 cups low-fat buttermilk

1 large egg

1 tablespoon orange zest

1 cup blackberries

1/4 cup sanding sugar

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and zest; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blackberries.

Spoon batter into 12 muffin cups coated with cooking spray or with paper liners. Sprinkle tops of batter with sanding sugar. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched.

Recipe: Adapted from Cooking Light

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