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Blueberry Kumquat Muffins

Sue Lau
Prep Time 15 mins
Cook Time 22 mins
Course Bread, Breakfast, Muffins
Cuisine American
Servings 16

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

From the kitchen of palatablepastime.com
Keyword Blueberry, kumquat