Blueberry Citrus Muffins

12 muffins

Ingredients

• 1 ¾ cups all-purpose flour

• ¾ cup white sugar

• 1 Tbsp baking powder

• ½ tsp table salt

• Grated nutmeg to taste (I use about ¼ tsp freshly grated)

• Zest of 1 orange, 1 lemon and 1 lime

• 2 large eggs, room temperature

• ½ cup vegetable or canola oil

• ½ cup buttermilk

• Juice of the 1 orange

• 1 tsp vanilla paste

• 1 ½ cups blueberries, fresh or frozen (NOTE: If using frozen berries, let them sit in a strainer at room temperature for 20 minutes)

• Additional sugar to sprinkle tops of muffins before baking

1)     Preheat oven to 400 degrees

2)     Line muffin tin with paper muffin cups (or make your own with 4” squares of parchment paper)

3)     In a medium bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and the zest of the three fruits

4)     In another medium bowl, whisk first the eggs, then whisk in the oil, buttermilk, orange juice and vanilla

5)     Fold in the dry until fully incorporated and then fold in the blueberries

6)     Divide the batter between the muffin cups and sprinkle tops with sugar

7)     Place the muffins in the oven and immediately reduce the heat to 375 degrees

8)     Bake 25 minutes, or until the tops are set and slightly golden

9)     Let cool in the tin for ten minutes and then remove them and cool on a wire rack for five minutes more.