Savory, rather than sweet, blueberry muffins that hold their own against a cup of coffee. With a dense, cornbread-like texture, slightly citrus back note, these muffins are dotted with plump, juicy blueberries. Best enjoyed straight from the oven, smeared with warm butter.
Please note you will need a food processor for this recipe.
Preheat oven to 400 degrees.
Line a 6-cup muffin tin with baking cups, greasing each.
Using the processor, add eggs, flour, butter, vinegar, syrup, orange zest, vanilla and baking soda, pulsing, until well-combined.
Measure 2 tablespoons of batter into each prepared liner.
Divide blueberries into six equal parts.
Push each part into a cup of batter, repeating, until all six cups have blueberries.
Bake for 20 minutes, until golden.