Super soft, fluffy muffins bursting with juicy blueberries and orange zest for a fruity twist!
Have you ever eaten a shop bought blueberry muffin and felt a little underwhelmed?
They can look so appealing, but all too often they are dry, lacking in flavour and you end up playing hunt the blueberry.
These muffins are the polar opposite – they are absolutely crammed with berries and full of flavour from orange zest.
I’ve made lots of blueberry muffin recipes in my time, and this is the one I go back to time and time again.
Make a batch of these beauties, pop a few in the freezer and you’ll never be tempted to buy supermarket muffins again. There is just no comparison.
Like all muffins, they are best eaten on the day of baking, but as I mentioned they do freeze beautifully for up to two months.
I can also recommend this – a day or two after baking, cut them in half, pop them under a hot grill for a few minutes, then spread with butter and some jam if you like. In fact, I highly recommend you do this!
Blueberry orange muffins
Adapted from a recipe by Dorie Greenspan
Makes 12 muffins
Equipment needed – 12 hole muffin tin lined with muffin liners or Silicone muffin pan
The grated zest and juice of one orange
Roughly 180ml buttermilk
2 large eggs
3 tablespoons honey
115g butter, melted
80g caster sugar
260g plain flour
2 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt
200g blueberries, fresh or frozen (unthawed)
Granulated sugar, for the topping (optional)
Preheat the oven to 200C/fan 180C/400F.
Pour the orange juice into a large measuring jug and pour in enough buttermilk to make 240ml (one American cup measurement). Stir in the eggs, honey and melted butter.
In another large bowl, rub the orange zest into the sugar until the sugar is damp and fragrant. Whisk in the flour, baking powder, bicarbonate of soda and salt. Pour the liquid ingredients over the dry and working quickly but gently, stir together to combine. Don’t worry about lumps – they are desirable here! A lumpy batter makes light muffins. Finally, fold in the blueberries.
Spoon the mixture into your muffin tins, filling them no more than 3/4 full. Sprinkle the tops with granulated sugar if you like and bake for 20-25 minutes or until golden, risen and they spring back when lightly pressed. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
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I shared this recipe over at A Mummy Too for recipe of the week
#CookBlogShare hosted by Monika at Everyday healthy recipes
Bake of the week, hosted by Jenny at Mummy Mishaps