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Ingredients
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4 ounces
unsalted butter, room tempeture
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1/2 cup
sugar
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1/2 cup
light brown sugar
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1
orange zest
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2
eggs
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1/2 teaspoon
vanilla extract
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1/2 cup
whole wheat flour
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1 1/2 cups
all purpose unbleached flour
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1/2 teaspoon
kosher salt
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2 teaspoons
baking powder
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1/2 cup
buttermilk
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1 1/2 cups
blueberry
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2 tablespoons
sugar in the raw
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2 tablespoons
sliced almond
Directions
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Preheat the oven to 350F. Prepare the muffin pan with paper liner.
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Zest orange into buttermilk, and add the vanilla extract.
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Cream the butter with sugars until light and fluffy. Add the eggs, one at a time.
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Whisk all the dry ingredients together, add it to the butter mixture, alternate with buttermilk mixture.
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Carefully fold in blueberries.
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Scoop batter into prepared pan, sprinkle sugar in the raw and almond on top and bake 30-35 minutes, until golden brown.
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