Blueberry Orange Muffins
Submitted by tgse
Tender breakfast muffins bursting with fresh blueberries and bright orange zest for a bakery-style morning treat in under an hour
YIELD
12 servingsPREP
25 minCOOK
20 minREADY
45 minFresh orange rind transforms basic blueberry muffins into something extraordinary.
The citrus cuts through the sweetness while brown sugar adds molasses depth you won’t get from white sugar alone.
These bake at high heat for those coveted golden domed tops that make muffins look professionally made.
Chef Tips
- Gentle folding: Stir blueberries in last with just a few strokes to prevent purple batter
- Zest before juicing: Grate oranges before cutting them open for easiest zesting
- Don’t overfill: Three-quarters full is the sweet spot for muffins that rise without spilling over
Ingredients
Directions
In bowl, stir together flour, sugar, baking powder and orange rind.
Whisk milk, eggs, butter and vanilla; stir into flour mixture just until blended.
Fold in blueberries.
Spoon into lightly greased muffin tins, filling three-quarters full.
Bake in 400 degree F (200 C) oven for 20 to 25 minutes or until golden and firm to the touch.
Makes 12 muffins.
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