Blueberry Orange Muffins
I’m the type of person who craves something sweet for breakfast. These muffins are a great way to start your morning with something fresh, sweet, and a little tart.
Notes
I used fresh blueberries for this recipe, but I do think frozen would be a great option.
Feel free to top these with turbinado sugar instead of white sugar. I know it would be delicious, I just didn’t have any on hand!
Ingredients
Yield: 1 dozen
1 Orange (zested and juiced)
1 ½ cup Blueberries (washed and dried)
2 cups All Purpose Flour
½ tsp Salt
2 tbsp Baking Powder
2 tbsp Orange Zest
½ cup Butter (softened)
½ cup White Sugar
½ cup Brown Sugar
2 Eggs
1 ½ tsp Vanilla Extract
2 tbsp Fresh Orange Juice
½ cup Milk
White Sugar (for topping)
Instructions
Preheat the oven to 375 degrees. Prepare standard 12 count muffin tin by greasing each cup or using paper liners.
Zest and juice the orange. Set zest and juice aside.
Wash and dry blueberries. Set aside.
In a medium bowl add flour, salt, baking powder, and orange zest. Whisk together.
In the bowl of stand mixer add butter, white sugar, and brown sugar. Beat on medium speed until fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla extract and orange juice. Mix until combined.
Add flour mixture to the bowl of the stand mixer one half at a time. Beat until combined.
Slowly stream in milk while mixing on a low speed.
Add blueberries to your batter. Gently fold in with a rubber spatula.
Fill prepared muffin tins ¾ of the way with batter.
Sprinkle the tops of the muffins with white sugar. Measure with your heart.
Bake muffins for 30 minutes. Let cool in the pan.
