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.
Course Breakfast, Brunch
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8large muffins
Author Debby - www.AFeastfortheEyes.net
Equipment
Large Muffin Pan = 8 muffins
Regular Muffin Pan = 12 muffins
Ingredients
1cupmilk
1/2cupfreshly squeezed orange juice
1/2cupsour cream
2large eggs
1cupunsalted buttermelted and slightly cooled, 2 sticks
3 1/2cupsall purpose flour
1cupsugar
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
Zest 1 orange
1cupfresh or frozen blueberries tossed in a bit of flour
ORANGE GLAZE:
1/4cupfreshly squeezed orange juice
1 1/2cupspowdered sugar
1teaspoongrated 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
Instead of making "large" size muffins, you can make them in a regular size muffin pan. Bake them for about 16 minutes. Test them with a toothpick at 15 minutes.