Rating: 4.5 stars
39 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3

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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
cool:
5 mins
bake:
20 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 9g; cholesterol 58mg; saturated fat 6g; carbohydrates 29g; insoluble fiber 1g; protein 4g; vitamin c 2.4mg; sodium 185mg; calcium 80.8mg; iron 1.1mg.
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