2 Combine sifted flour and sugar in a large bowl. Stir in combined orange rind, eggs, butter and buttermilk. Fold in berries until just combined. Spoon about 1/4 cup of mixture into holes of prepared pan.

3 Cook in a moderately hot oven (190C) for about 25 minutes, or until cooked when tested. Stand in pan for 5 minutes before turning onto a wire rack to cool.

4 Serve the blueberry muffins warm or cold, dusted with sifted icing sugar mixture.

Tip: Blueberry muffins can be made up to three days ahead. Store in an airtight container, or freeze for up to two months.