Freshly baked muffins are such a treat with a cup of morning coffee or tea. You don’t even need a cake mixer. These are tender, moist and the combination of blueberries and orange are irresistible.
Last week, I baked fresh blueberry pie. Since then, we’ve been enjoying fresh blueberries on our Irish Steel cut oats, and on cold cereal. Right now, they are fresh and a decent price to buy, so I’ve stocked up on them. I usually think of blueberries and lemons as a perfect pair, but oranges… I had to make these, instead of blueberry pancakes. I’m sure glad that I did!
I can tell you that the muffins turned out moist and delicious. I enjoyed mine, hot and fresh from the oven with a freshly brewed cup of coffee.
TASTING NOTES: Freshly baked muffins are such a treat in the morning– especially with a hot cup of coffee. These are pretty simple and easy to make. I love the combination of blueberries and orange.
Blueberry Orange Muffins
Equipment
- Large Muffin Pan = 8 muffins
- Regular Muffin Pan = 12 muffins
Ingredients
- 1 cup milk
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sour cream
- 2 large eggs
- 1 cup unsalted butter melted and slightly cooled, 2 sticks
- 3 1/2 cups all purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest 1 orange
- 1 cup fresh or frozen blueberries tossed in a bit of flour
ORANGE GLAZE:
- 1/4 cup freshly squeezed orange juice
- 1 1/2 cups powdered sugar
- 1 teaspoon grated orange zest
Instructions
- Preheat oven to 350°F.
- Grease 8 large-size (3 1/2 inches in diameter and 2 inches deep) muffin cups with butter or cooking spray. (*see note below)
- Whisk together the milk, orange juice, sour cream, eggs, and butter in a medium mixing bowl.
- Combine the flour, sugar, baking powder and salt in a large bowl.
- Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated.
- Gently fold the orange zest into the batter, then gently fold the blueberries into the batter.
- Spoon the batter into the muffin pan, filling each cup just to the top. Bake the muffins for about 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze. TIP: I tip each of the muffins to the side, so the bottoms don't become soggy, while cooling.
Glaze:
- Combine all three ingredients in a medium bowl. Spread the mixture on top of each muffin. Serve warm or at room temp. They are amazing amazing warm!
Notes
I love the way you use the flavor, orange in your recipes. It is not that orange is even a favorite but it blends well with other flavors and makes whatever one is cooking, tasty.
I think both your chicken and these muffins must taste delicious.