Blueberry Orange Muffins
This orange muffin recipe, filled with plump blueberries and topped with an easy orange icing, these Blueberry Orange Muffins are easy to make. With their vibrant flavour, they’re also the perfect muffins for breakfast.
FOR THE BLUEBERRY ORANGE MUFFINS
plain (all purp) flour
(295g / 10.4oz)
white granulated sugar
(1/2 cup / 3.5oz)
(1/4 cup packed / 1.8oz)
Zest of 1 large orange
FOR THE ORANGE ICING
icing (powdered) sugar
silicone muffin trays
medium ice cream scoop
Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicone muffin tray well and set aside.
In a large bowl whisk together the flour, baking powder, both sugars and salt. until well combined.
In a separate bowl whisk together the eggs, milk, vegetable oil, zest and juice.
Mix the wet ingredients with the dry ingredients with a spatula, being careful not to over mix, then gently fold in the blueberries.
Divide the batter equally among the 12 muffin holes (a medium ice cream scoop makes this easier).
Bake for around 20-22 minutes, turning the tray halfway through, until a toothpick inserted comes out clean.
FOR THE ICING
Mix the icing ingredients together in a small bowl and drizzle over the muffins
You can also use frozen blueberries, however, don't thaw them. Straight from the freezer into the batter.
For best results, you should
always weigh ingredients like flour and sugar.
are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Want more muffin recipes?
for more blueberry recipes.
Afternoon Tea, Breakfast, Brunch, Morning Tea, Snack
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