Blueberry and Orange Muffins
Sweet tender 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!
Equipment
- 12-well muffin pan, plus liners
- Electric mixer
Ingredients
- ½ cup butter, room temperature
- 2 extra-large eggs, room temperature
- 1 cup sugar
- 2 cups flour
- 1-½ teaspooons 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
Instructions
- 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.
Notes
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 the muffins are frozen, let them thaw for about 30 minutes before reheating.