Blueberry and Orange Muffins

Sweet, fluffy muffins, scented with orange and vanilla and loaded with plump blueberries, bursting with every bite. With a sprinkling of cinnamon and sugar across the top, this is a delicious way to start your day!

Blueberry muffins are probably one of the most popular of muffins. You can find them everywhere from drive-thru coffee shops to the frozen food section of most markets. But there’s nothing that compares to freshly baked blueberry muffins. And there’s nothing quite like the aroma that fills your house while they’re baking.

Luckily blueberry muffins are surprisingly easy to make. And though fresh berries are extraordinary this time of year, frozen will work in a pinch. Just fold them into the batter still frozen to keep them from breaking up. The basic ingredients are staples you can keep on hand. Butter, creamed with sugar plus whole eggs all blended with flour, baking powder for a nice rise and a light texture plus just a touch of kosher salt to enhance those flavors. Then pure vanilla extract and orange oil are layered into the batter along with orange zest.

For an extra touch, they’re finished with a sprinkling of cinnamon and sugar dusted across the top adding a lovely spice and a lightly, delicate crunch of sweetness. As with any quick bread, use a light hand when mixing the batter to keep the muffins tender.

Blueberry muffins are perfect for brunch and also wonderful served alongside a light lunch. They are always a welcome sight for dessert for an afternoon tea. They’re really great any time of day!

Blueberry and Orange Muffins

½ cup butter, room temperature

2 extra-large eggs, room temperature

1 cup sugar

2 cups flour

1-½ teaspoons baking powder

¼ teaspoon kosher salt

½ cup half and half

1 teaspoon pure vanilla extract

¼ teaspoon orange oil or ½ teaspoon orange extract

Zest of one orange, about ½ teaspoon

1-¾ cups blueberries

Topping:

1 tablespoon sugar

⅛ teaspoon cinnamon

Preheat the oven to 375-degrees. Rinse and sort the blueberries, set aside to dry. In a large mixing bowl, cream the softened butter on medium speed.

Add the cup of sugar and continue beating on medium speed until light and fluffy, about 1 to 2 minutes.

Mix the eggs into the batter using medium speed, beating until well blended, about 1 to 2 minutes. Scrape down the sides and the bottom of the bowl once or twice making sure all the ingredients are mixed together.

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.

Stir in the vanilla extract, the orange oil and the orange zest on low speed, blending just until combined.

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

Line 12 wells of a muffin tin with paper liners. Using a large ice cream scoop, fill each paper liner dividing the batter as evenly as possible.

In a small bowl, whisk together the tablespoon of sugar along with the cinnamon. Sprinkle the sugar and cinnamon over the tops of each muffin. You can use all the cinnamon and sugar or just a light coating over the tops. Bake the muffins in a 375-degree oven for about 25 to 28 minutes, until the muffins are lightly golden and test done when you insert a toothpick in the center.

Cool in the muffin tin for about 5 minutes then transfer to a wire rack. The muffins also freeze beautifully. To reheat, warm the muffins on a baking sheet in a 350-degree oven for about 6 to 8 minutes. If frozen, thaw for about 30 minutes.

Makes 12 blueberry muffins.