Morning Blueberry Orange Muffins
Submitted by muchomundo
Quick blueberry muffins with orange zest and a crunchy sugar-topped crust that bakes in just 20 minutes for busy weekday mornings
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
35 minThat sparkly sugar crust makes these muffins irresistible straight from the oven.
Orange rind brightens the blueberry flavor without overpowering the fruit while the coarse sugar topping adds textural contrast to tender crumb.
Swap in strawberries and rhubarb when berry season shifts for a whole new muffin experience.
Kitchen Tips
- Don’t overmix: Stir wet and dry ingredients just until combined for tender, not tough, muffins
- Fresh vs frozen: Both work, but don’t thaw frozen berries or they’ll turn batter purple
- Greasing matters: Really coat those muffin cups or use paper liners for easy release
Variations
- Strawberry Rhubarb: Substitute 1 cup diced strawberries and ½ cup chopped rhubarb for blueberries
- Lemon Berry: Swap orange zest for lemon zest for brighter citrus punch
- Spiced Version: Add ½ tsp cinnamon to dry ingredients for warming spice notes
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
In a large bowl, combine the flour, sugar, baking powder, salt and orange rind.
In a seperate bowl, beat together the egg, milk and oil.
Stir the wet ingredients into the dry ingredients.
Gently stir in the berries. Do not overmix.
Fill 12 well-greased muffin cups ⅔-full with the batter.
Sprinkle the muffin tops lightly with sugar.
Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Note: The blueberries can be replaced with a cup of strawberries and ½ cup rhubarb.
Comments
