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Blueberry-Orange Muffins
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Time: 45 to 50 minutes, partially unattended
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3 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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Pinch ground nutmeg
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10 tablespoons (11/4 sticks) unsalted butter, softened
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1 cup sugar
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2 eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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1/2 cup freshly squeezed orange juice
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Grated zest of 1 large orange
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11/2 cups fresh or thawed frozen blueberries
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1. Heat the oven to 375u00b0F and grease a 12-cup muffin pan (or line it with baking cups). Put the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl; whisk to combine.
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2. Beat the sugar and butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl) until light and fluffy. Add the eggs and vanilla and beat to combine, then add the sour cream, orange juice, and orange zest and stir until well combined. Add the flour mixture to the butter mixture and stir just until combined. (The batter will be very thick.) Gently fold in the blueberries.
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3. Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, 25 to 30 minutes. Serve warm.
