Orange Blueberry Muffins/Mini Loaves

Since we have begun eating more fresh fruits and vegetables it sometimes requires me to think of new ways to use them up if the clock gets to ticking more quickly than we are consuming them.  Today I need to use up some blueberries and have been inspired to an orange adaptation of Ina Garten's Blueberry Coffee Cake Muffins. 

I yielded 16 muffins and 5 mini loaves with this recipe and used a wonderful ingredient I personally LOVE, Fiori Di Sicilia, a citrus and vanilla flavoring I order from The King Arthur Catalog.  It is optional but I used 1/8 teaspoon in these.  I also Love it in banana bread and oatmeal cookies.

Ingredients for Orange Blueberry Muffins/Mini Loaves:

1 1/2 sticks (3/4 C.) soft butter
1 1/2 C. sugar
3 extra large eggs at room temperature
1 1/2 t. vanilla
1/8 t. Fiori Di Sicilia (optional)
3 T. fresh grated orange zest (about the zest of 1 large orange)
1 C. sour cream
1/4 C. buttermilk or sour milk (1/4 C. milk + 1/4 t. vinegar = 1/4 C. sour milk)
2 1/2 C. all purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
2 C. fresh blueberries

Preheat the oven to 350 degrees F.    Place paper liners in cupcake pans or paper liners in mini loaf pans and set aside.

Cream the butter and sugar in a large stand mixer bowel with paddle attachment at medium speed for 5 minutes until light and fluffy.  Turn the mixer down to low speed and add the eggs one at a time,  next add flavorings, zest, sour cream, and milk.  Stir together the flour, baking powder, soda, and salt in a separate bowl.  Turn the mixer to low speed and add the flour mixture and the blueberries and beat until just mixed.  Using a large spatula stir a couple of rounds to be sure it is combined.

Scoop the batter into the prepared pans and bale 25-30 minutes until lightly browned and cake tester tests clean.   Good warm or at room temperature.