Blueberry Orange Muffins

Last week I had lots of blueberries and also an inkling for muffins....so combining the two was an obvious solution.  Had some lemon on hand and decided to throw that in too.  Have to say, this was a pretty fast and tasty solution!  And let's be honest - they look so good they make you want to bake them...don't they???

***Recipe Revised!
I made these the other day, but had an orange (valencia oragne, mmmmm) and so I used that instead.  And they were even better!  The orange and blueberry really complimented each other!!!!  Make whatever sounds good to you (both are great), but I revised this to include the orange because I like them even more!

Blueberry Orange Muffins
Makes 12 muffins
2 c. flour

1/2 c. granulated sugar

1 Tbs baking powder

1/2 tsp salt

1 c. whole or 2% milk

1 tsp vanilla extract

1 large egg 

4 oz butter (½ stick)

2 c. blueberries

2 tsp orange zest

Preheat oven to 400 degrees.  Combine the flour, baking powder and salt.  Melt the butter in a microwave-safe bowl until just melted.  Set it aside  to cool, but don't let it solidify again.  Lightly beat the egg in a separate bowl with a fork and then add the sugar, milk and vanilla to the egg.  Thoroughly grease and flour a muffin pan (or use paper muffin liners).  Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat a few more times until it is all incorporated.  Be sure your butter is mostly cooled, because if it's not, it will cook the eggs and you definitely don't want that!  Add the liquid ingredients to the dry ones and mix until just barely combined through (lumpy batter is ok - the key to a good muffin is not overmixing!).  Lightly stir in the blueberries and orange zest.  Gently pour the batter into the prepared muffin pan sprinkle with a little additional sugar.  Bake immediately for 20 minutes.