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Blueberry-Orange Muffins

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Makes: 10  servings Prep 10 mins Bake 375°F 25 mins
Blueberry-Orange Muffins
Nutrition Facts

Servings Per Recipe 10

  • Amount Per Serving
  • cal.(kcal)286
  • Fat, total(g)13
  • chol.(mg)44
  • sat. fat(g)1
  • carb.(g)39
  • fiber(g)1
  • pro.(g)4

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 2 cups  all-purpose flour
  • 3/4 cup  plus 5 teaspoons sugar
  • 3/4 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 cup  milk
  • 2 eggs
  • 1/2 cup  vegetable oil
  • 1 teaspoon  grated orange zest
  • 1 cup  fresh blueberries

Directions

1. Heat oven to 375 degrees . Coat a standard-size muffin pan with nonstick cooking spray.

2. In large bowl, whisk flour, 3/4 cup of the sugar, baking powder, baking soda and salt. Make a well in the center (step A, page 180).

3. In small bowl, whisk together milk, eggs, oil and orange zest (step A, below). Pour milk mixture into well in flour mixture, then stir just until combined. Fold in blueberries (step B).

4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup (step C). Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.

5. Sprinkle each muffin with 1/2 teaspoon sugar. Bake muffins at 375 degrees for 23 to 25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Tip

Step A
  • To finely grate orange zest, we recommend a Microplane zester. This utensiloriginally designed to mimic a woodworking tooldoes the best job separating flavorful rind from bitter pith.
Step B
  • Gently fold berries into batter, taking care not to crush the fragile fruit.
Step C
  • Pour a scant 1/3 cup batter into each prepared muffin cup, dividing equally.
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