Blueberry Orange Muffins


Blueberry Orange Muffins
Blueberries and orange are a delicious combination and make tempting muffins. Serve at room temperature or still slightly warm from the oven. Split a muffin in half and spread with butter and jam to make a nice morning treat with breakfast.
Recipe type: Muffins, Blueberry, Orange
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 12 Cup Standard Muffin Pan Prep: Greased or Paper Cups Oven Temp: 400° Yield: 12 Muffins Storage: Tightly Wrapped, Room Temperature

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  • 1¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 large egg
  • ¾ cup milk (preferably whole milk)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 tablespoons undiluted orange juice concentrate, thawed
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries, rinsed and dried
  • 3 teaspoons granulated sugar
Preheat oven to 400 degrees F. Lightly grease a standard 12 cup muffin pan or line with paper cups.
  1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon, set aside.
  2. In a medium bowl, beat the egg with a wire whisk until frothy. Add milk, melted butter, orange juice concentrate, and vanilla; whisk together until completely mixed. Pour mixture into flour mixture; use a wooden spoon and stir just until moistened. Fold in blueberries.
  3. Divide the batter evenly between the 12 muffins cups.
  1. Sprinkle the tops of each muffin with ¼ teaspoon sugar.
  2. Bake: Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire cooling rack to cool for 10 minutes. Turn the muffins on their sides in their cups and let finish cooling.