Blueberry Muffin Ingredients:
1 C. buttermilk
1 extra large egg
1/2 C. butter melted and cooled
3/4 c. sugar
1 medium orange grated
1 C. chopped pecans
2 1/4 C. flour
1 T. baking powder
2 C. fresh blueberries
Preheat oven to 400 degrees F. and prepare large muffin tins with papers or butter and flour (makes 12 large muffins).
Note: If you use frozen blueberries do not allow them to thaw.
Beat together the buttermilk, egg, butter,and sugar. Grate the whole orange in a food processor and stir into the batter. Add the pecans and stir.
Using a separate bowl combine the flour and baking powder whisking well. Add the dry ingredients to the batter stirring just long enough to blend. Do not over mix. Gently fold in the blueberries.
Divide the batter among the 12 muffin cups. Bake at 400 degrees for 20-25 minutes. A cake tester inserted into the center of a muffin should come out clean.
Cool for 10 minutes and remove from the pan to a cooling rack. Glaze when cold with glaze.
2 T. orange juice
1 T. grated orange zest
1/2 C powdered sugar
Stir together until well blended.