Orange Blueberry Muffins

Orange Blueberry Muffins

from pastryandbeyond.com
Breakfast
30 min
12 muffins
231 kcal / serving

You can make these soft and moist orange blueberry muffins in almost 30 minutes from start to finish!

Ingredients

  • 280 gramsall-purpose flour, (dip and sweep)
  • 1 tablespoonbaking powder
  • ⅛ teaspoonsalt (optional)
  • 140 gramsgranulated sugar
  • 2 tablespoonsorange zest
  • 2 largeeggs, (room temperature)
  • 120 gramsmilk, (room temperature)
  • 115 gramsunsalted butter, melted*
  • 120 gramsfresh orange juice, (sieved)
  • 170 gramsblueberries fresh or frozen**

Directions

  1. 1

    Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.

  2. 2

    Put the flour, baking powder and salt if using in a large bowl.  Set aside.

  3. 3

    Mix the sugar and orange zest in a medium bowl. You can rub with your fingers or stir with a fork to bring the orange flavor out.

  4. 4

    Add in the eggs and stir with a whisk for 20-30 seconds until combined.

  5. 5

    Stir in the melted butter, milk and orange juice.

  6. 6

    Pour the wet ingredients(egg mixture) into dry ingredients (flour mixture) and mix until just combined so they will be light muffins. Fold the blueberries in two batches.

  7. 7

    Divide the batter into the 12 cup muffin pan.

  8. 8

    Bake for 20 minutes or until a toothpick that is inserted into the center of the muffins comes out clean. The top of the muffins should be lightly golden brown.  You shouldn't overbake so the muffins will be moist. You can start to check the muffins after 18 minutes as baking time may change from oven to oven. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool completely.