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Blueberry-Orange Muffins

Blueberry-Orange Muffins

Blueberry muffins are probably one of the most popular of all muffins. You can find them everywhere from the drive-thru coffee shop to the frozen food section in the market. But oh, fresh baked blueberry muffins-now that’s a treat! And there’s nothing quite like the aroma that fills your house while they’re baking.

Truthfully, blueberry muffins are surprisingly easy to make. The other good news, if fresh blueberries are not available frozen will work just fine. The ingredients are largely staples you can keep on hand. These muffins are delicate with a hint of orange highlighting the plump, sweet blueberries. The sprinkling of cinnamon and sugar across the top adds a lovely spice and a kiss of sweetness. As with any quick bread, use a light hand on the batter to keep the muffins tender.

Blueberry muffins are perfect for brunch, served alongside a light lunch or as a dessert for an afternoon tea. And if you have any leftover, they make a quick snack when you’re on the go!

Blueberry-Orange Muffins

½ cup butter, room temperature

2 extra large eggs, room temperature

1 cup sugar

2 cups all-purpose flour

1-1/2 teaspoons baking powder

¼ teaspoon kosher salt

½ cup half and half

1 teaspoon vanilla extract

½ teaspoon orange extract or ¼ teaspoon orange oil

Zest of one orange

1-1/2 cups blueberries

For topping:

¼ cup sugar

¼ teaspoon cinnamon

Rinse and sort the blueberries, set aside to dry.

In a large mixing bowl, cream the softened butter then add the sugar and the eggs.

Continue beating on medium speed until the mixture is light and fluffy. Scrape down the sides and the bottom of the bowl once or twice to make sure the butter is well blended into the mixture.

In a small bowl whisk together the flour, baking powder and kosher salt. Using the low speed of the mixer, add the flour to the butter mixture, about ½ cup at a time, alternating with the half and half, beginning and ending with the flour.

Blend just until the flour is combined to prevent over mixing. On low speed add the vanilla extract, the orange extract and the orange zest, blending just until combined.

Using a large spatula or spoon, gently fold in the blueberries taking care not to break them up.

Line a dozen muffin cups with paper liners. Using a large ice cream scoop, fill each tin about ¾ full.

In a small bowl, combine the sugar and the cinnamon then sprinkle over the tops of each muffin. (You will have extra cinnamon and sugar.)

Bake in a 375-degree oven for about 20-25 minutes or until the muffins test done and are lightly golden.

Grab one quick before they’re all gone!

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