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Blueberry Crown Muffins

After the Macaroni and Cheese disaster I felt that I needed to make something good for Ginger and Charlie before I ended my visit with them. Since they are both blueberry lovers I baked them some blueberry muffins for breakfast to redeem myself.




Blueberry Crown Muffins 
2 cups all purpose flour
3/4 cup plus 4 tablespoons sugar, divided
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

Preheat oven to 375 degrees F. Coat a standard muffin pan with nonstick cooking spray or use paper liners. In a large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, and salt. In a small bowl, whisk together milk, eggs, oil, and orange zest. Combine wet ingredients with dry ingredients; stir just until combined. Fold in blueberries. Spoon batter into prepared muffin pan; sprinkle with the remaining 4 tablespoons sugar. Bake for 23 - 25 minutes, until crowned and lightly browned. Remove from pan and cool on a wire rack. Makes 12 muffins.


Mix the dry ingredients and wet ingredients in separate bowls, then combine.


Spoon the batter into the prepared muffin pan; sprinkle with sugar before baking.


Bake muffins for 23 - 25 minutes in preheated oven.


After the Macaroni and Cheese disaster I felt that I needed to make something good for Ginger and Charlie before I ended my visit with them. Since they are both blueberry lovers I baked them some blueberry muffins for breakfast to redeem myself.




Blueberry Crown Muffins 
2 cups all purpose flour
3/4 cup plus 4 tablespoons sugar, divided
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

Preheat oven to 375 degrees F. Coat a standard muffin pan with nonstick cooking spray or use paper liners. In a large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, and salt. In a small bowl, whisk together milk, eggs, oil, and orange zest. Combine wet ingredients with dry ingredients; stir just until combined. Fold in blueberries. Spoon batter into prepared muffin pan; sprinkle with the remaining 4 tablespoons sugar. Bake for 23 - 25 minutes, until crowned and lightly browned. Remove from pan and cool on a wire rack. Makes 12 muffins.


Mix the dry ingredients and wet ingredients in separate bowls, then combine.


Spoon the batter into the prepared muffin pan; sprinkle with sugar before baking.


Bake muffins for 23 - 25 minutes in preheated oven.


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