Orange Blueberry Muffins

This is a nice orange flavored muffin and the blueberries are a perfect compliment of flavors. Very easy to make, and freezes well. Perfect to tuck into lunches, or serve with breakfast along with a granola yogurt parfait.

• 1 whole orange washed well, cut into pieces
• 1/3 cup oil
• 1 egg
• 1/2 cup buttermilk or sour milk by adding a teaspoon of lemon juice to the cup and filling with regular milk letting it sit for a few minutes before using
• 1 1/2 cups flour (try substituting 1/2 cup of oat or wheat bran for 1/2 cup of flour for more nutrition value)
  
• 2/3 cup sugar (I used a 1/2 cup)
  
• 2 teaspoon baking powder
  
• 1 teaspoon baking soda
• 1 cup blueberries, fresh or frozen (do not thaw)

1. Wash the orange very well, and cut into smaller pieces peel pith and all only discarding the navel and heavy thick white piece in the middle of the orange.
2. Place the orange, oil, egg, milk into the blender and blend well till the orange is completely blended and no chunks left.
3. Mix all dry ingredients together into a separate bowl.
4. Stir in the blueberries.
5. Pour over the liquid ingredients and gently stir the mixture together, only until the flour is moistened.
6. Spoon the batter into greased muffin tins.
7. Bake at 375 for 20-25 minutes. (my oven always bakes them in 18 minutes so check you muffins before that time.
8. Cool in the pan for 10 minutes til they are easy to touch and the muffins come out of the tins much easier after they have cooled a bit.

Tip - If you make muffins and they are a little larger, which leaves one or two muffin tins without batter in them, add a little water to keep any possible damage to the pan from happening if left dry, and it also adds moisture in the oven while baking to ensure moist delicious muffins.