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Saturday, March 19, 2011

Blueberry Muffins

Muffins are fabulous foods.  They're perfect for grab-and-go mornings or just a lazy Saturday when you can sit and enjoy one with a hot cup of tea (or coffee, if that's more your style). 

Reasons why I love muffins:

1. They're technically not cupcakes, but you can fool yourself into thinking they are.
2.  Because they're not cupcakes, you can justify eating two without too much guilt.
3.  They are so versatile!  Savory, sweet, hardy, light, however you want to spin it, a muffin can handle it!

I could go on, but lets just get to the recipe already, sheesh.

You'll start by putting some flour in a bowl.
You'll add sugar,
baking powder,
and salt,

then you'll whisk it all together.
In another bowl, you'll crack a couple of eggs,

and add some milk,

and some finely grated orange zest.

I think the orange zest really makes this recipe.  Its just enough of a citrus kiss to really compliment the blueberries, but not so much that its tastes like a Blueberry-Orange muffin.  Its still just a Blueberry muffin, but better.
To this, also add some melted butter,
and whisk it up good.  You want to break up all the orange zest so that it is evenly distributed and there are no clumps.

Now pour this liquid into the dry mixture.

Gently stir this together until its well combined.  Lumpy batter is A-okay.

Add your blueberries.
Since blueberries aren't really in season right now, all I had was the frozen kind.  They work beautifully, aside from adding some interesting purple streaks to the batter.  Fold them in gently to try to minimize this (if you care) if you go with the frozen variety.  Fresh is best, but frozen is just as yummy.

Scoop the batter into a well-greased muffin tin.

The following step isn't at all necessary, but I like to do it cause its fun.  I sprinkle a little coarse sugar on the tops of each muffin before I put them in the oven.

Coarse sugar is pretty and sparkly.  When it bakes onto the muffin tops it creates a crunchy, sweet bonus that puts these muffins over the top! 

Can you see the orange zest peeking through?

Bake these at 375 for 12-15 minutes.


Look at that beautiful crunchy dome.  I think I could live on muffin tops alone. 

Blueberry Muffin Recipe
makes 1 dozen
2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 c. milk
1/2 melted butter
1/2 tbsp. finely grated orange zest
1 c. blueberries
coarse sugar (optional)

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