Blueberry Muffins

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



by 14  people


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Servings: 12
Yield: 12 muffins
Prep Time: 15 mins
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Ingredients
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    2   cups 
    all-purpose flour
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    3/4  cup 
    sugar
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    2 1/2  teaspoons 
    baking powder
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    1/2  teaspoon 
    salt
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    2   
    beaten eggs
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    3/4  cup 
    milk
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    1/2  cup 
    melted butter (no substitutes)
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    1   tablespoon 
    finely shredded orange peel
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    1   cup 
    fresh or frozen blueberries, thawed
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    Coarse sugar (optional)

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
Per Serving: cal. (kcal) 215, Fat, total (g) 9, chol. (mg) 58, sat. fat (g) 6, carb. (g) 29, fiber (g) 1, pro. (g) 4, vit. A (RE) 0, vit. C (mg) 2.36, sodium (mg) 185, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
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This muffin batter is also delicious with the flavoring variations that follow the recipe. Be sure to add the fruit before the batter is fully mixed to avoid overmixing.

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