Blueberry Muffins

Prepare a small saucepan. Add blueberries, water and 50 grams of sugar. Cook over low heat for 8–9 minutes, stirring and crushing the blueberries. Add orange juice and zest, and let it cook for another 2 minutes. Strain and set aside.

Separately, mix eggs with the rest of the sugar, for about 7–8 minutes. Add buttermilk, vanilla and then the blueberries.

In a bowl, combine flour and the baking powder, and then gradually add it to the blueberries mixture.
Pour the creamy dough into the muffin molds, filling just 2/3 of the cup. Add some raw blueberries and bake at 170ºC for about 20 minutes.