Blueberry Muffins!

The sun is shining, the birds are chirping and SPRING IS HERE FINALLY!!!!! We've being waiting for so long. It's time to whip out those dresses, skirts, and sandals to go soak up those sunny rays. I was looking through this blog 3191 Miles Apart, which is a absolutely fabulous blog, they have a book based off the blog that started it all, and it's one of my favorite books, full of pictures of course. But not just any pictures, the most fun, inspiring, and relaxing group of pictures I've ever seen. These two women met and had similar styles and decided to post pictures of their mornings each day. The similarities between both pictures each day if fascinating.

Ah-ha! Okiee, back to my point! Blueberry muffins...yum, yum, yum! Actually though, I surprised myself...these are goood! The first day I made them Tuesday, I ate two for breakfast and then two more afterschool... No bueno. At that point I decided it was time for them to go, and I brought them and left them at a friends house. ; ) I was looking through their blog, and I found a good-looking blueberry muffin recipe, and then I was inspired. It required whole wheat flour, which I love whole-heartedly, but I was looking for that lovely white and blueberry speckled muffin tops, so I went on and looked for another recipe. That's when I stumbled across the Smitten Kitchen, and that's when I FOUND IT. BLUEBERRY MUFFINS. I instantly thought blueberry muffins? YUM. It was settled.

I did change a couple things...instead of lemon zest, I used orange zest. I added in 2-4 drops of tangerine oil, as well as a little lemon juice and I added in more blueberries, it got to the point where some of my muffins didn't even have blueberries.

Perfect Blueberry Muffins
Makes 10 - 12 standard-sized muffins

(Skip the organics if you want! Either way works :) )

5 tablespoons unsalted butter, softened
1/2 cup organic cane sugar
1 large organic egg
3/4 cup organic plain yogurt (I used Nancy's Organic)
1/2 teaspoon fresh lemon juice
2-4 drops tangerine oil Optional!!1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen (if frozen don't defrost) (I used frozen! Works just fine!)

Topping1/4 cup organic cane sugar

1/2 an orange zest

Preaheat oven to 375℉. Line a muffin tin with 10 paper liners or spray each cup with nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt, juice and oil. Put flour, baking powder, baking soda, and salt in another bowl and mix. Then add half to the batter until combined, mix in last half. JUST MIX UNTIL FLOUR BITS DISAPPEARS. No more than that! Gently fold in your blueberries. The dough will be thick, which is why an ice cream scoop is a fabulous thing to use when scooping your muffins! You will want the muffin cups to be about 3/4 of the way filled. Toppings! This is when you should put it on! Sprinkle a generous amount of sugar over the top of each muffin, then zest a bit of the orange on top of that on each muffin. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of the muffins comes out clean. Let cool on rack (or eat instantly!) Yum! Enjoy!