Citrus Blueberry Muffins

Winter is the time for citrus in So. California.  The kumquat trees are dripping with orange fruit and the girls pick more every day.  Today I saw some lemons that had fallen to the ground when I was running so I rescued a couple and then picked a few oranges off our own tree and wanted to make some muffins.  After glancing through my shelf of recipes books, I couldn't find anything like the idea I had in my head so I used an Alton Brown "Old-School Muffin" recipe as the basis for these.  The citrus was subtle but good and the blueberries were a nice addition.  

Instead of using the citrus juice in the recipe, I used the peel of the lemon and orange and put it in the food processor with the sugar until it looked like this: 

I maybe should have pulled them from the oven a couple of minutes sooner but they were delicious!

Citrus Blueberry Muffins

makes 1 dozen

Ingredients:

1 lemon

1 orange

1/2 cup sugar

1/2 cup vegetable oil

1 cup plain greek yogurt

1 egg + 1 egg yolk

2 1/4 cup flour

2 tsp baking powder

1 tsp baking soda

1 cup blueberries

Step 1:  Peel the zest of one lemon and one orange with a vegetable peeler (trying not to get too much of the white pith).  Combine with 1/2 cup sugar in a food processor or mini chopper and pulse until well combined.

Step 2:  Put that citrus sugar in a bowl and add vegetable oil, plain greek yogurt, 1 large egg, and 1 egg yolk.  Whisk together until smooth.

Step 3:  In a different bowl, combine flour, baking powder, and baking soda.  

Step 4:  Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix).  Add  blueberries.

Step 5:  Put batter into a greased muffin tin (makes 1 dozen) and bake in a 375 degree oven for 18 minutes.  Cool on a wire rack.