This is another Tuesdays with Dorie rewind recipe from the early days of TWD. I decided that starting this week I would start back at the beginning of the book and try to work my way through the recipes that I missed in the order they appear in the book. I'm planning on doing this on the "off Tuesdays" since next week we will start the new TWD group with the book, Baking With Julia (so excited!) and only post every other Tuesday.
Center a rack in the oven and preheat the oven to 400 degrees F. -- I had my oven temperature at 350, I like my oven temp a little lower when I'm using silicone bakeware, just personal preference -- Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and bubbly, and that's just the way it should be. Just a note, don't leave any clumps of dry flour. Stir in the blueberries. Divide the batter evenly among the muffin cups. I had enough for two pans of heart muffins and a small pan of mini muffins.
Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.