Blueberry Orange Muffins

Blueberry Orange Muffins

Muffins.

  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup orange juice
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 teaspoon orange zest
  • 1 1/2 cups frozen blueberries

Glaze.

  • 1 cup powdered sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons milk or cream
  • 1-2 teaspoons orange extract

Muffins.

Preheat the oven to 350 and line a muffin pan with 12 paper liners.  In a bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt.  Add the eggs, vanilla, orange juice, sour cream, milk and orange zest, mixing just until combined.  Fold in the blueberries.  Spoon the batter into the paper liners, filling them up.  Bake for 17-20 minutes, until a toothpick comes out clean.  Cool in the pan for several minutes, then transfer to a wire rack set over a baking sheet.

Glaze.

Mix all ingredients until smooth, then spoon over the hot muffins.  Garnish with a little more orange zest.

Note: Leftover muffins are still delicious for days afterward, but the glaze will get wet and sticky as it absorbs moisture once they're put away in a container, so for the prettiest appearance, these are best served fresh.


Yields 12 muffins


Recipe from Curly Girl Kitchen
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