Citrus Blueberry Muffins
Citrus Blueberry Muffins recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
milk
|
|
| ⅓ | cup |
butter
or margarine |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| 1 | cup |
blueberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
milk
|
|
| 79 | ml |
butter
or margarine |
|
| 7.5 | ml |
orange zest
grated |
|
| 355 | ml |
blueberries
|
*
|
Directions
Mix flour, sugar, baking powder and salt in large bowl.
Beat egg in small bowl; stir in milk, butter and orange peel.
Add to flour mixture; stir just until moistened.
(Batter will be lumpy.)
Stir in blueberries.
Spoon batter into greased or paper-lined muffin pan, filling each cup ⅔ full.
Bake at 400℉ (200℃) F for 20 minutes or until golden brown.
Serve warm.
