Blueberry and Orange muffins (with a honey and orange glaze)

I made these muffins just so I could test out my new camera lens, and I am pretty pleased with both the lens and the muffins!   The orange in the muffin adds that wee bit extra to them in a way I can't really describe, other than delightful!

When I first attempted muffins a few years ago, they were an utter disaster.  Since then, I have sought out different recipes and nuances and finally come up with something I am really pleased with.  The proof will be in the pudding though when I deliver them to my sister and her lovely housemates later.

Blueberry and Orange Muffins (makes 12)
110g softened butter
100g caster sugar
150g demerara (brown) sugar
1/2 tsp salt
100 ml buttermilk
juice and zest of 1 orange
125g self raising flour
125g wholewheat flour
2 tsp baking powder
150g blueberries (fresh or frozen)

Preheat the oven to 180C and put muffin cases into a 12 muffin tray.
Whisk up the butter, sugars and eggs until there are no lumps of butter left.  Add the zest and juice of the orange and the buttermilk and fold in.  Tip in the flour, baking powder and blueberries and fold in.  I think I did 8 folds to get the mixture combined but still lumpy as it should be in a muffin recipe.
Divide into the muffin cases and bake for around 25 mins when they are golden brown and a skewer comes out clean.

I put a glaze/syrup on top of the muffins as soon as they came out of the oven.  I'm sorry to say I didn't measure quantities here, but I would guess I used a heaped tsp set honey, and maybe 20ml fresh orange juice.  I had to quickly zap the mix in the microwave as thehoney was to solid to mix, but i you're using runny honey this shouldn't be required.  Once it's combined, simply brush generously over the hot muffins.

Leave to cool in the tin for 10 minutes as they are quite delicate when hot, and then move onto a cooling rack.  Do I really need to mention that these gorgeous muffins are best eaten warm?!?