Here’s a recipe for homemade blueberry muffins from a Family Circle magazine. I think this is the first time I actually made muffins from scratch and not from a boxed mix. Seth loved them, and he has already eaten 4 of them! They were good, but seemed to be missing a little something. (I didn’t put in the orange zest because I didn’t have any oranges…maybe that was the problem?) I think they would be even better with a little bit of vanilla. I really liked how the sugar on top made a crunchy, flaky crust. Also, not sure why they say it only makes 10 muffins. I filled up all 12 cups with mine and most of them were quite large.
Makes: 10 muffins
Prep: 10 minutes
Bake: at 375 for 25 minutes
2 C flour
3/4 C plus 5 teaspoons sugar
3/4 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C milk
1/2 C vegetable oil
1 t grated orange zest
1 C fresh blueberries
1. Heat oven to 375. Coat a standard size muffin pan w/ nonstick cooking spray or use paper baking cups.
2. In large bowl, whisk flour, 3/4 c of the sugar, baking powder, baking soda and salt. Make a well in the center by pushing ingredients to side of bowl.
3. In small bowl, whisk together milk, eggs, oil and orange zest. Pour milk mixture into well in flour mixture, then stir until just combined. Fold in blueberries.
4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup. Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.
5. Sprinkle each muffin with 1/2 t sugar. Bake muffins at 375 for 23-25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack.