Start by preheating your oven to 425 degrees. We are going to use the same method to bake these muffins that I use to bake cupcakes. Start them at a higher temperature and the temperature drop down midway. I find it creates a fluffier muffin and that's what we want.

Spray two 12 count average sized muffin pans with non stick spray or line them with cupcake liners. Set aside.

In a separate large bowl, combine the flour, baking soda, baking powder and salt. Pour the flour mixture into the wet ingredients and mix on your lowest speed until the two are just incorporated. Try not to over mix. Add in your orange juice, orange zest and blueberries.

Gently fold the ingredients in with a spoon or rubber spatula until they are uniformly mixed in.

Fill your muffin tin 3/4 of the way up for each muffin and proceed to the oven.

Bake your muffins for 5 minutes at 425F degrees, then drop the oven temperature to 350F degrees and continue baking for another 18-20 minutes.

Remove your muffins and let them cool on a cooling rack. Once cooled, dip your finger in orange juice, rub across the muffin top and sprinkle with course sugar.