Blueberry Almond and Cranberry-Orange Muffins

For brunch, I decided to make 2 types of muffins. I'm a big fan of cranberry-orange, but I know some people don't like cranberry, so I also made blueberry. Our internet was down, so I couldn't look up an recipes, so I grabbed my go-to baking book, "Baking From My Home to Yours" by Dorie Greenspan (the Tuesdays with Dorie book). She had a recipe for Orange Blueberry Muffins, so I adapted it to make both recipes. The muffins came out a bit on the dry side, so next time I might undercook them for a little less time.

Blueberry Almond and Cranberry Orange Muffins

adapted from Dorie Greenspan

Blueberry Almond:

1 cup buttermilk

2 large eggs

3 tbsp. honey

1 stick of butter, melted and cooled

1/3 cup sugar

2 cups all purpose flour

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 1/2 cups frozen blueberries

1 tsp. lemon zest

1 tsp. almond extract

Raw sugar, for dusting the tops

Cranberry Orange:

3/4 cup buttermilk

2 large eggs

Juice of 1 orange

1 stick of butter, melted and cooled

1/3 cup sugar

2 cups all purpose flour

2 1/2 baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 1/2 cups fresh cranberries

1 tbsp. orange zest

Raw sugar, for dusting the tops

Preheat oven to 400 degrees.

Line a 12 cup muffin tin (or 2 if making both recipes).

Add sugar to a bowl, add zest and rub zest into sugar with fingers.

Add buttermilk, eggs, honey or orange juice, extract and melted butter to the bowl. Whisk well.

In a seperate bowl, whisk together dry ingredients.

Add wet ingredients to dry, whisk until just incorporated.

Add berries, fold in with a spatula.

Divide batter evenly into muffin cups.

Bake for 10 minutes, sprinkle the muffin tops with sugars.

Bake for another 11-13 minutes.

Cool on a wire rack, store in an air tight container.