Blueberry and orange muffins... a light and delicious dessert recipe that combines the refreshing flavor of oranges with the richness of blueberries, featuring a soft and moist interior and a light golden color on the outside.
Cooking Time
60 minutes
Serves
5
Cranberry and Orange Muffin Ingredients
- Flour: 2 cups (all-purpose)
- Baking powder: 1 tablespoon
- Salt: 1/8 teaspoon
- Sugar: 2/3 cup (white)
- Orange zest: 2 tablespoons
- Eggs: 2 (at room temperature)
- Milk: 1/2 cup
- Butter: 1/2 cup (unsalted, melted)
- Orange juice: 1/2 cup (fresh, strained)
- Cranberries: 1 cup (fresh or frozen)
Cranberry and Orange Muffin Instructions
Preheat oven to 190°C (375°F). Line a 12-hole muffin tin with paper cups.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, combine the sugar and orange zest and rub them together with your fingers or a fork for a few seconds to release the orange flavor and aroma.
Add the eggs to the sugar and orange mixture and beat with a hand whisk for 30 seconds until well combined.
Add the melted butter, milk, and orange juice, and stir well until smooth.
Add the wet ingredients to the flour mixture and gently fold them in until just combined, being careful not to overmix, to ensure light and fluffy muffins.
Fold the blueberries in two batches.
Divide the muffin batter evenly among the muffin cups.
Bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
The muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days, and can be frozen for up to 2 months.