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Blueberry Kumquat Muffins
Sue Lau
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Prep Time
15
mins
Cook Time
22
mins
Course
Bread, Breakfast, Muffins
Cuisine
American
Servings
16
Ingredients
1x
2x
3x
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
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