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Ingredients
- 2 cups all-purpose flour
- 3/4 cup plus 5 teaspoons sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon grated orange zest
- 1 cup fresh blueberries
Details
Servings 10
Adapted from parents.com
Preparation
Step 1
1. Heat oven to 375°. Coat a standard-size muffin pan with nonstick cooking spray.
2. In large bowl, whisk flour, 3/4 cup of the sugar, baking powder, baking soda and salt. Make a well in the center (step A, page 180).
3. In small bowl, whisk together milk, eggs, oil and orange zest (step A, above right). Pour milk mixture into well in flour mixture, then stir just until combined. Fold in blueberries (step B).
4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup (step C). Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.
5. Sprinkle each muffin with 1/2 teaspoon sugar. Bake muffins at 375° for 23 to 25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.
A. To finely grate orange zest, we recommend a Microplane zester. This utensil—originally designed to mimic a woodworking tool—does the best job separating flavorful rind from bitter pith.
B. Gently fold berries into batter, taking care not to crush the fragile fruit.
C. Pour a scant 1/3 cup batter into each prepared muffin cup, dividing equally.
Nutrition Facts: Calories 286, Total Fat (g) 13, Saturated Fat (g) 1, Cholesterol (mg) 44, Carbohydrate (g) 39, Fiber (g) 1, Protein (g) 4
Percent Daily Values are based on a 2,000 calorie diet
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