Blueberry Muffins

Makes 12 muffins

       nonstick cooking spray
2     cups unbleached, all-purpose flour
¹⁄³  cup granulated sugar¹⁄³ cup packed light brown sugar
1     teaspoon baking powder
¼    teaspoon baking soda
½    teaspoon kosher salt
½    teaspoon ground cinnamon
½    teaspoon grated orange zest
¾    cup buttermilk, room temperature
½    cup vegetable oil
1     large egg, room temperature
1     teaspoon pure vanilla extract
1     cup fresh or frozen, thawed,
       blueberries
½    teaspoon turbinado sugar

Nutritional information per muffin:
Calories 209 (41% from fat) • carb. 28g• pro. 3g • fat 10g • sat. fat 1g • chol. 16g• sod. 178g • calc. 45mg • fiber 1g

1. Preheat oven to 400°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2. Put the flour, sugars, baking powder and
soda, salt, cinnamon, and zest in a large
mixing bowl. Using Speed 1, mix until well
combined, about 40 seconds. Reserve.
3. In a small bowl, mix the buttermilk,
oil, egg, and vanilla extract using
Speed 2. Still using Speed 2, gradually
add the liquid ingredients to the bowl
of dry ingredients. Once almost fully
mixed in, add the blueberries and gently
mix until just combined. Spoon evenly
into prepared muffin cups. Sprinkle the
turbinado sugar on the top of each muffin.
4. Bake in the preheated oven for about 18
to 20 minutes, or until a cake tester comes
out clean.