Just Desserts: Blueberry Buttermilk Muffins

Great for breakfast or serve warm with a scoop of ice cream for dessert.

2 1/2 cups all-purpose flour
3/4 cup sugar + 3 tablespoons, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup vegetable oil (safflower or canola work best)
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries (note, if frozen, do not thaw the berries as this will let the juices bleed into the batter)

Preheat oven to 375F Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, 3/4 cups sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the blueberries. Gently fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over-mix the batter.)
Fill each muffin cup almost full of batter, about 2 tablespoons full. Dust with remaining sugar. Bake about 20 minutes -- until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 12 regular sized muffins

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