-
Place flour, baking powder and salt into a bowl and set aside
-
Use a microplane to zest orange, scraping the skin of the orange until the white is exposed and then moving to a new area
-
Use a mixer to beat together butter, sugar, coconut oil and orange zest until smooth
-
Add vanilla paste or extract, eggs (one at a time) mixing until incorporated
-
Add buttermilk and flour alternately and mix until smooth
-
Gently stir in blueberries by hand
-
Spoon into cupcake liners (3/4 full), tap pan on counter to take out any bubbles
-
If desired, place 2-3 blueberries on top of batter and press them in a little. This way you will have berries showing on the top of each cupcake
-
Bake for 25 minutes or until an inserted toothpick comes out clean
-
Allow to cool for 10 minutes or so, you'll spoon the glaze on while still warm