Blueberry Orange Muffins

By Addie

“A basket overflowing with these muffins was Grandma’s way of welcoming new neighbors.”

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 large egg, slightly beaten
• 3/4 cup milk
• 4 tablespoons butter, melted, slightly cooled
• 3 tablespoons thawed frozen orange juice concentrate
• 1 teaspoon vanilla extract
• 3/4 cup fresh or frozen blueberries

Preparation

Step 1

Preheat oven to 400°F. Grease a 12-cup muffin pan or line with paper baking cups.


Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Set aside.


Beat egg, milk, butter, orange juice concentrate and vanilla in a medium bowl until well combined. Add milk mixture to dry ingredients. Mix just until dry ingredients are moistened. (Batter will be lumpy.)


Add blueberries. Stir gently just until berries are evenly distributed. Fill muffin cups three-fourths full.


Bake until toothpick inserted in centers comes out clean, 20 to 25 minutes if using fresh berries or 25 to 30 minutes if using frozen berries. Cool in pan on wire rack about 5 minutes. Remove from pan to wire rack. Serve warm.
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REVIEWS:

Grandma's Secret Trick:

In fall and winter, Grandma depended on her stash of frozen summer berries for baking. She measured out her individually frozen blueberries from the freezer just before stirring them into the muffin or pancake batter. Grandma knew that it was best not to thaw the berries first, since thawed berries released more juices and created unappetizing blue streaks in the batter.