1 can (14.5 ounces) Oregon Fruit Blueberries in Blueberry Juice
1/2 cup (1 stick) unsalted butter, melted and cooled
2/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons finely grated lemon zest
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
1/2 teaspoon baking soda
1/4 cup sugar-in-the-raw or other coarse sugar
- Preheat oven to 375°F. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper muffin cups. Pour blueberries into a strainer set over a large measuring cup or bowl and let drain, reserving juice.
- Pour butter into a large mixing bowl. Whisk in sugar and eggs until mixture begins to look paler in color and sugar has completely dissolved. Whisk in ½ cup strained blueberry juice, buttermilk, and lemon zest.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda. Add flour mixture to butter and egg mixture and stir until just combined, taking care not to over mix. Gently fold in strained blueberries.
- Spoon or scoop batter into cups, and sprinkle with sugar in the raw. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in pan 5 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
Note: Muffins will keep frozen up to 3 months. To serve, warm at 300°F in an oven or toaster oven.