BLUEBERRY MUFFINS

After seeing blueberries on the cover of a magazine I had the biggest craving for them. So I found the article with the recipe and decided to make them one Moring for breakfast, they actually turned out to be one of the best muffins I have tasted. They are pretty simple to make and don’t take long at all it’s a good pick me up in the morning and they store well so if you decided to make enough to last you a week and store them in a container you will have a quick breakfast ready already for on the go.

Ingredients:

All-Purpose Flour 2 cups
Sugar 3/4 cups plus 5 teaspoons
Baking Powder 3/4 teaspoon
Baking Soda 1/2 teaspoon
Salt 1/2 teaspoon
Milk 1/2 cup
Eggs 2
Vegetable Oil 1/2 cup
Orange Zest 1 teaspoon
Fresh Blueberries 1 cup

Procedure:

  1. Heat oven to 375 Degrees F. Coat a standard size muffin pan with nonstick cooking spray.
  2. In a large bowl, whisk flour ¾ cup of the sugar, baking powder, baking soda and the salt. Make a well in the center.
  3. In a small bowl, whisk together milk, eggs, oil, and orange zest. Pour the milk mixture into well in the flour mixture, and then sit just until combined. Fold in blueberries.
  4. Spoon batter into prepared muffin pan, 1/3 cup of batter in each cup. If any of the slots are left empty fill then with water so all muffins bake evenly.
  5. Sprinkle each muffin with ½ teaspoon of sugar. Bake for 23 to 25 minutes until crowned and lightly brown. Remove from pan and cool on wire rack.

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