A hint of orange complements the flavor of blueberries in these tender muffins.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.

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  • Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.

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  • Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

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  • Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.

Nutrition Facts

215 calories; 9 g total fat; 6 g saturated fat; 58 mg cholesterol; 185 mg sodium. 29 g carbohydrates; 1 g fiber; 4 g protein; 0 RE vitamin a; 2 mg vitamin c; 81 mg calcium; 1 mg iron;

Reviews (2)

38 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
08/07/2017
Perfect recipe for a rainy summer day. This recipe was moist and tasty. I decided to put the streusel topping on them to make them a little sweeter. I also added a 1 1/2 of blueberry's because there just can't be enough blueberry's. I got 15 muffins out of this recipe. Will make again soon. This a keeper for me.
Rating: 5.0 stars
02/17/2020
Simple and delicious! It’s a keeper!
Rating: Unrated
09/02/2016
Absolutely delicious! I added 2 extra tablespoons of flour to adjust for high altitude.
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