This recipe for Blueberry Muffins comes from Slate's "You're Doing It Wrong" series, but I wonder if they are the ones doing it wrong. The resulting pastry was more dense than a muffin, and only very mildly sweet with the complementary tartness of the orange zest. The batter was far thicker than any muffin batter I've ever worked with, and didn't rise much during the baking process - so fill the muffin cups much higher than you would for muffins! However, if your goal is to make scones, then these are delicious - not dry at all, and just the right hint of citrus to bring out the fresh blueberry flavor. And that's why I'm reposting this - as a scone, this recipe is a winner. Just don't expect your usual muffins.