Orange Blueberry Muffins are one of the easiest foods to make; perfect for beginning bakers!
Muffins are a wonderful food for breakfast or brunch! You can eat them on the run, tuck them into lunchboxes, or serve them at the fanciest ladies' luncheon on the porch. Properly made, they are tender, sweet, and full of tart and juicy blueberries.
Muffins are usually the first foods beginning bakers attempt. They're practically foolproof, as long as you measure flour correctly, stir just until the dry ingredients are moistened, line the muffin cups with paper liners, and follow baking times carefully.
Enjoy these delicious muffins for breakfast, lunch, or a snack! And remember to try these easy recipes too:
Orange Blueberry Muffins
- 3/4 cup milk
- 1/4 cup orange juice
- 1/2 cup butter, melted
- 1 egg
- 1 tsp. grated orange rind
- 2 cups flour
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup fresh or frozen blueberries (if frozen do not thaw)
- 1/2 cup chopped pecans, if desired
- 3 Tbsp. butter, melted
- 5 Tbsp. sugar
- 1/2 tsp. cinnamon
Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners and set aside. In large bowl, combine milk, 1/2 cup melted butter, egg, and orange rind and mix well. Add flour, sugar, cinnamon, baking powder, baking soda, and salt; stir with wooden spoon just until flour is moistened. Gently fold in blueberries and nuts.
Spoon batter into prepared muffin cups, filling each cup 3/4 full. Bake at 375 degrees F. for 20 to 25 minutes or until muffins are golden brown and bounce back when lightly pressed in center. Cool on a wire rack for 5 minutes, then remove from pan.
In small bowl combine 5 Tbsp. sugar and 1/2 tsp. cinnamon and mix well. Dip tops of warm muffins in 3 Tbsp. melted butter, then in sugar cinamon mixture. Serve warm. Makes 12 muffins
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