Blueberry spice muffins

Prep: 15 minutes Cook: 30 minutes Makes: 12 large muffins

2 cups flour 1 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 teaspoon ground cinnamon 1⁄8 teaspoon ground nutmeg 1 stick (8 tablespoons) unsalted butter, cut into small pieces 1⁄2 cup granulated sugar 1⁄2 cup packed dark brown sugar 1⁄2 cup orange juice 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1 cup fresh blueberries, rinsed, patted dry 1 1 ⁄2 tablespoons grated orange zest

Set the oven rack on the center level; heat the oven to 350. With nonstick cooking spray, spray the inside of the cups of a 12-cup muffin pan, with cups that are 2 3⁄4 inches wide by 1 1⁄4 inches deep. Set the pan aside.

2 Holding a flour sifter or a fine-meshed sieve over a bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg. Set the mixture aside.

3 In a medium saucepan over medium-low heat, melt the butter. Raise the heat to medium, add the granulated and brown sugars; stir with a wooden spoon until blended. Remove the pan from the heat. Stir in the orange juice, eggs and vanilla. Stir in the flour mixture. Finally, fold in the blueberries and the orange zest.

4 Spoon the batter evenly into the prepared muffin cups, filling them almost to the top. Bake until the muffins are golden brown and a cake tester, gently inserted into 1 or 2 muffins, comes out clean, about 25 minutes.

5 Remove the pan from the oven and leave the muffins to rest in the pan for about 5 minutes. Then, one muffin at a time and protecting your hand with a clean kitchen towel, gently lift the muffins out and transfer to a rack to cool. Serve warm or at room temperature.

Nutrition information per muffin: 237 calories, 9 g fat, 5 g saturated fat, 51 mg cholesterol, 37 g carbohydrates, 20 g sugar, 3 g protein, 218 mg sodium, 1 g fiber