Blueberry kumquat muffins explode with the combination of flavors of blueberries and citrus kumquat in these delightfully different muffins.
Blueberry Kumquat Muffins
By Sue Lau | Palatable Pastime
Blueberry kumquat muffins are my recipe of the day with the #MuffinMonday baking group, headed up by Stacy Rushton at Food Lust People Love.
This is actually my first time baking up treats using kumquats. I don’t know why not before now- it just happened that way.
But I realized how easy these would be to incorporate since as a fruit they are easily eaten whole. You can simply chop them up and remove any large seeds (I don’t often find any) and stir those in as you would other fruits.
Combined with the orange juice and the blueberries, they are chock full of fruity flavor and will be quite a favorite for us.
I know recipes using kumquats won’t fly across your desk every day. And it is nice for a change to be able to use them!
Muffin Monday
- Apple Brown Sugar Muffins from Food Lust People Love
- Blueberry Kumquat Muffins from Palatable Pastime (You are Here!)
- Cheesy Corn and Bacon Muffins from Karen’s Kitchen Stories
- Curried Chicken Muffins from A Day in the Life on the Farm
- Maple Cinnamon Nut Butter Muffins from Making Miracles
- Mini Nutella Swirled Muffins from Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Blueberry Kumquat Muffins
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Blueberry Kumquat Muffins
Ingredients
Muffin Batter:
- 1 cup chopped kumquats any large seeds removed
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup cooled melted butter
- 1/2 cup buttermilk
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 4 ounces dried wild blueberries 3/4 cup
Topping:
- 4 teaspoons sugar
- 1/4 cup extra blueberries
Instructions
- Preheat oven to 350°F.
- Mix chopped kumquats with flour, baking powder, salt and sugar.
- Separately, stir together the cooled melted butter, buttermilk, orange juice, vanilla and eggs.
- Combine the wet and dry ingredients just to combine, but do not overmix.
- Fold in the dried blueberries.
- Divide batter among greased muffin cups and sprinkle with sugar and extra blueberries.
- Bake for 20-25 minutes or until a toothpick has no wet batter on it.
- Cool in pan 5-10 minutes, then turn out and continue to cool on a wire rack.
Notes
I just happen to have a few pounds of these beauties picked off of my sister’s two trees! I like to make sweet and spicy chutney with kumquats (two different recipes on my blog, if you have extras) but I am going to reserve some for muffins now. Great recipe, Sue!
I’ve never even eaten a kumquat! I feel like I have some culinary exploration to do next time I come across some!
Kumquats are not easy to come by in my neck of the woods, but on the next visit to the international market I will keep these in mind.
I don’t often see kimquats as much as I used to. I remember having a tree growing up! I’ll have to hunt some down.
I think I only hear about kumquats on cooking shows.
I can get them at the regular market and also the farm market. Ask them to get some in!
This recipe is VERY forgiving! In addition to chopped kumquats, I used the same measures but substituted all-purpose flour with organic whole wheat flour, organic brown sugar (double the amount for granulated sugar), yoghurt and milk instead of orange juice and buttermilk, canola oil instead of melted butter, 1/2 cup raisins and 1 cup chopped walnuts instead of blueberries. I didn’t have muffin cups so I just oiled the muffin pan. They were absolutely terrific–very similar in flavor to orange cranberry muffins you see so often in coffee shops. Thanks!