How to Make Blueberry Muffins
Mix dry ingredients. Cream sugars and butter. Stir in the egg and milk. Add orange zest and vanilla. Add in the dry ingredients. Fold in the blueberries. Fill the muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes. This recipe makes a dozen mouthwatering muffins.
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup sugar
- ½ cup butter melted
- 1 egg
- 1 teaspoon vanilla
- Orange zest
- 1 cup blueberries fresh or frozen
Mix together the flour, baking powder, and salt.
In a separate bowl, cream together the sugar, brown sugar and melted butter.
Add the egg and milk and blend well.
Add the orange zest and vanilla. The orange zest is optional, but if you have it, it helps to bring out the flavor of the blueberries.
Add the flour mixture into the wet ingredients and stir quickly to lightly mix them together. Don’t mix too much - you want the batter to be a little lumpy.
Fold in the blueberries.
Fill the muffin cups 2/3 of the way full. Bake in a preheated oven at 375 degrees for 20-25 minutes. They’re done when they are slightly browned on top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool.