Muffins-Blueberry Orange

By tunes

Bursting with blueberries and the fresh taste of orange, these muffins are a terrific start to the day accompanied by a smoothie

Ingredients

• 1-1/4 cups (300 mL) Milk (approx.)
• Grated zest and juice of 1 orange
• 1-1/2 cups (375 mL) each, all-purpose and whole wheat flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) ground ginger or cinnamon
• 1/2 tsp (2 mL) each, baking soda and salt
• 2/3 cup (150 mL) packed brown sugar
• 1 egg
• 1/4 cup (50 mL) butter, melted
• 2 cups (500 mL) frozen or fresh blueberries

Details

Servings 12

Preparation

Step 1

Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.

In a 2-cup (500 mL) liquid measuring cup, combine Milk, orange zest and enough juice to measure 1-1/2 cups (375 mL) (add more Milk if necessary). In a large bowl, combine all-purpose and whole wheat flours, baking powder, ginger, baking soda and salt. In another bowl, whisk together Milk mixture, sugar, egg and butter. Stir blueberries into dry ingredients just until coated. Pour Milk mixture over dry ingredients and stir just until moistened.

Spoon into prepared muffin pan. Bake for 20 to 30 min (see Cooking Tip below) or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.