Blueberry Orange Muffins

Blueberry Orange Muffins
Muffins are probably my favorite breakfast food, and have been since I was little.  They're simple, sweet and cakey, which is probably why I like them so much.  And although there's something to be said for the delayed gratification of fancier breakfasts, I love making quick breads, since they're ready with minimal fuss, 20 minutes or so after mixing up the batter.

During Christmas vacation, each morning I made something special for breakfast, cinnamon rolls filled with homemade peach jam, waffles arranged like Christmas trees and dusted with powdered sugar, homemade pop tarts, pumpkin coffee cake, and these muffins...





In elementary school, when my mom started working in the evenings, my sister and I took over the responsibility of cooking dinner, which usually consisted of warming up canned beef stew, cooking packets of instant rice, and stirring water into boxed muffin mix.  Apple cinnamon muffins made a frequent appearance at dinner, but blueberry has always been my favorite.


Blueberry Orange Muffins

Blueberry Orange Muffins

Blueberry Orange Muffins

Blueberry Orange Muffins




These muffins are full of plump, juicy blueberries, complemented nicely by orange juice and a little orange zest in the batter.  Usually I prefer streusel topping on muffins, but the glaze on these looks so pretty with the flecks of orange zest.

Lemon and blueberries are wonderful together, too, and these would be fantastic with a tart lemon glaze drizzled over the top.




Blueberry Orange Muffins

Blueberry Orange Muffins

Blueberry Orange Muffins

Blueberry Orange Muffins

Blueberry Orange Muffins



Blueberry Orange Muffins
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Muffins.
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup orange juice
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 teaspoon orange zest
  • 1 1/2 cups frozen blueberries
Glaze.
  • 1 cup powdered sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons milk or cream
  • 1-2 teaspoons orange extract
Muffins.
Preheat the oven to 350 and line a muffin pan with 12 paper liners.  In a bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt.  Add the eggs, vanilla, orange juice, sour cream, milk and orange zest, mixing just until combined.  Fold in the blueberries.  Spoon the batter into the paper liners, filling them up.  Bake for 17-20 minutes, until a toothpick comes out clean.  Cool in the pan for several minutes, then transfer to a wire rack set over a baking sheet.

Glaze.
Mix all ingredients until smooth, then spoon over the hot muffins.  Garnish with a little more orange zest.

Note: Leftover muffins are still delicious for days afterward, but the glaze will get wet and sticky as it absorbs moisture once they're put away in a container, so for the prettiest appearance, these are best served fresh.

Yields 12 muffins

Recipe from Curly Girl Kitchen

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