by jc0918
Photo by jc0918
jc0918's Notes:
4 ounces unsalted butter, room tempeture Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 cup light brown sugar Ask a question about this ingredient
1 orange zest Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
1 1/2 cup all purpose unbleached flour Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 cup buttermilk Ask a question about this ingredient
1 1/2 cup blueberry Ask a question about this ingredient
2 tablespoons sugar in the raw Ask a question about this ingredient
2 tablespoons sliced almond Ask a question about this ingredient
Preheat the oven to 350F. Prepare the muffin pan with paper liner.
Ask a question about this stepZest orange into buttermilk, and add the vanilla extract.
Ask a question about this stepCream the butter with sugars until light and fluffy. Add the eggs, one at a time.
Ask a question about this stepWhisk all the dry ingredients together, add it to the butter mixture, alternate with buttermilk mixture.
Ask a question about this stepCarefully fold in blueberries.
Ask a question about this stepScoop batter into prepared pan, sprinkle sugar in the raw and almond on top and bake 30-35 minutes, until golden brown.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
