Let’s start the day with the inviting aroma of homemade muffins bursting with sweet blueberries and zesty orange
When I open my eyes, every morning, the first thing I’d love to see is one of these: soft and yummy, fruity and sweet muffins, bursting with sunshine-sweet blueberries and orange flavor.
Is it too much to ask?!? I think, not really … These muffins are so easy to make, you can actually bake them in jiffy in the morning or the night before. All you need are the usual suspects that you probably have in your kitchen right now (flour, sugar, eggs, butter…), a box of blueberries and two oranges. A bowl and a muffin tin. That’s all!
For these muffins I made my own muffin cups using parchment paper. It’s a fun project, not really complicated. And you end up with these fancy-looking liners. Do you remember my video on how to make your own tulip-shape paper liners.?!? Make sure to check it out if you don’t!
Now, did you notice the muffin top on these?!? The secret to make the perfect high top of a bakery-style muffin: fill the muffin cups almost to the top with the batter, and bake the muffins at 425 degrees for the first 10 minutes, and lower temperature for the rest. It’s that simple!
Other Sweet Breakfast recipes you might like:
Vanilla and Chocolate Marble Loaf Cake
Almond-Poppy Seeds Muffins
YIELD: 18 muffins
- 3 cups (375 gr) all-purpose flour
- 3/4 cup (150 gr) sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- pinch salt
- grated zest 2 oranges
- 1 cup (235 ml) milk
- 4 eggs
- 4 oz (115 gr) unsalted butter, melted
- juice 1 orange (about 1/3 cup )
- 6 oz (170 gr) blueberries
- 1 or 2 tablespoons of sparkling sugar for decorating (optional)
TIME: about 45 minutes
Preheat the oven to 425º F (215º C). Line a muffin tin with paper liners or grease.
Melt the butter cut in pieces in a double boiler or microwave for about 40 seconds. Let cool down.
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
Add the finely grated zest of two oranges, and mix.
In a small bowl lightly beat the eggs with the milk.
Pour in the middle of the dry ingredients, with the melted butter and orange juice.
With a spatula or whisk, combine the wet and dry ingredients. Do not over mix.
Fold in about half of the blueberries. Spoon the batter into the prepared muffin tin, using a cookie or ice-cream scoop.
Top with the remaining blueberries, and sprinkle with the sparkling sugar if you wish.
Bake for 10 minutes at 425º F (215º C). Lower the temperature to 375º F (190º C), and bake for an additional 15 to 20 minutes, or until golden on top.