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 best results, always weigh ingredients where a weight is provided
Equipment
silicone muffin trays
silicone spatula
medium ice cream scoop
Instructions
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
Notes
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.Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.