Blueberry Orange Muffins
Blueberry Orange Muffins recipe
Yield
12 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
baking powder
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 158 | ml |
brown sugar
packed |
*
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
orange zest
grated |
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 45 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
blueberries
|
|
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.
