Easy to make, and a breakfast favorite. When blueberries are in season, freeze and bag them so you can make these muffins at any time of year.
Makes 12 muffins
1 cup (or more) fresh or frozen blueberries
2 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup milk (I use whole milk)
1/2 cup vegetable oil
1 tbsp grated orange or lemon peel (see note)
2 tbsp coarse sugar (optional)
1. Preheat the oven to 375° and place paper muffin cups in a muffin tin. Place the muffin tin on top of a sturdy cookie sheet to make it easier to take in and out of the oven.
2. Wash the blueberries and drain them in a small colander. Place them in a bowl and toss 1 or 2 tbsp of flour with them. (If you are using frozen blueberries, you do not need to defrost them first.)
3. In a mixing bowl, use a whisk to combine remaining flour, sugar, baking powder, and salt.
4. In another mixing bowl or large measuring cup, combine eggs, milk, vegetable oil, and citrus peel until well beaten.
5. Use a wooden spoon to make a well in the flour mixture. Pour the egg mixture into the flour mixture and stir just until it is moistened. The batter will be lumpy.
6. Carefully fold in the blueberries.
7. Spoon batter into prepared muffin cups. Sprinkle coarse sugar over the top of each muffin.
8. Bake muffins 20 minutes or until the tops are golden brown. Remove from muffin tin to a wire rack after cooling for 5 minutes.
Note: Orange and lemon peel work equally well in this recipe – use what you have on hand. I’ve also used dried lemon zest with good results (though I reduced the amount a bit, since this has a strong flavor).
Copyright 2020 Barb Szyszkiewicz
Photos copyright 2020 Barb Szyszkiewicz. All rights reserved.