Morning Blueberry Orange Muffins
Blueberry Orange Muffins recipe
Yield
12 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | each |
eggs
|
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 ½ | cups |
blueberries
fresh |
*
|
|
sugar
granulated, for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 237 | ml |
blueberries
fresh |
*
|
| 1 | x |
sugar
granulated, for dusting |
*
|
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 2/3-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 1/2 cup rhubarb.
