Blueberry Muffins

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


Blueberry Muffins


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Prep Time: 15 mins
Total Time: 40 mins
Servings: Makes 12.
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Ingredients
 
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  • 2  cups  all-purpose flourOn Sale
  • 3/4  cup  sugarOn Sale
  • 2-1/2  teaspoons  baking powderOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 2    beaten eggsOn Sale
  • 3/4  cup  milkOn Sale
  • 1/2  cup  melted butter (no substitutes)On Sale
  • 1  tablespoon  finely shredded orange peelOn Sale
  • 1  cup  fresh or frozen blueberries, thawedOn Sale
  •     Coarse sugar (optional)On Sale

Directions
1.
Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
2.
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.
3.
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.
4.
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 information
Calories 215, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 58 mg, Sodium 185 mg, Carbohydrate 29 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 8%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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A brush of melted butter and a sprinkling of sugar finish off these blueberry muffins. Serve them at brunch or for lunch with a tossed spinach salad.

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