Title: Buttermilk Blueberry Muffins with Pecans
Categories: Muffins Fruit
Yield: 12 Servings

1	c	Buttermilk
1		Egg
1/2	c	Butter; melted
3/4	c	Sugar
3	tb	Orange; grated (use juice, fruit and peel)
2 1/2	c	Flour
1	tb	Baking powder
1 1/2	c	Blueberries; fresh or frozen
LEMON ORANGE GLAZE
1	tb	Orange juice
1	tb	Lemon juice
1/2	c	Powdered sugar; sifted
2	ts	Orange peel; finely grated
1	ts	Lemon peel; finely grated

Beat together first 5 ingredients until blended. Beat in flour and baking powder until dry ingredients are just moistened. Do not overbeat. Stir in blueberries.

Divide batter between 12 paper-lined muffin cups and bake in a 400 degree oven for 22-25 minutes or until muffins are lightly browned and a cake tester, inserted in center, comes out clean. Allow to cool for 10 minutes and then remove from pan and continue cooling on a rack. When cool, brush tops with Lemon Orange Glaze. Yields 12 muffins.

FOR GLAZE: Stir together all the ingredients until blended. SOURCE: Coffee Cakes and Quick Breads by Renny Darling.

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