Blueberry Muffins Fresh orange peel adds a layer of flavor to these moist muffins studded with blueberries. Serve them warm from the oven with a cold glass of AE Milk. Makes 12 muffins Ingredients: 2 cups all-purpose flour, ¾ cup sugar, 2½ teaspoon baking powder, ½ teaspoon salt, ¾ cup AE Milk (any variety), ½ cup melted butter (no substitutes), 2 large eggs, 1 tablespoon finely shredded orange peel, 1 cup fresh or frozen blueberries (if frozen, do not thaw), Coarse sugar (optional). Instructions: Preheat oven to 375°F; lightly coat a standard size muffin pan with nonstick spray. In a large bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture; set aside. In another bowl whisk together the milk, butter, eggs and orange peel. Add the wet ingredients all at once to the dry mixture and stir just until moistened (batter will be lumpy). Gently fold in the blueberries. Spoon the batter into the prepared muffin pan, filling each almost full; sprinkle with coarse sugar if desired. Bake for 20 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean. Cool muffins in the pan for at least 5 minutes before removing.

Blueberry Muffins

Print recipe as: 3x5 | 4x6 | 8.5x11
Fresh orange peel adds a layer of flavor to these moist muffins studded with blueberries. Serve them warm from the oven with a cold glass of AE Milk.


Ingredients
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup AE Milk (any variety)
  • ½ cup melted butter (no substitutes)
  • 2 large eggs
  • 1 tablespoon finely shredded orange peel
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • Coarse sugar (optional)
     

Directions

Preheat oven to 375°F; lightly coat a standard size muffin pan with nonstick spray. In a large bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture; set aside.

In another bowl whisk together the milk, butter, eggs and orange peel. Add the wet ingredients all at once to the dry mixture and stir just until moistened (batter will be lumpy). Gently fold in the blueberries.

Spoon the batter into the prepared muffin pan, filling each almost full; sprinkle with coarse sugar if desired. Bake for 20 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean. Cool muffins in the pan for at least 5 minutes before removing.

Makes 12 muffins


    MORE AE RECIPES    

Pumpkin and Nog Bread

Chocolate Peanut Butter Overnight Oats

Raspberry and Cream Trifle

Share this page: