Sunny Blueberry Orange Muffins
Brighten your weekend mornings with these delightful Sunny Blueberry Orange Muffins. Bursting with fresh blueberries and infused with a hint of orange zest, these muffins are moist, fluffy, and perfect for a lazy Sunday brunch or a mid-week treat. Serve them warm alongside a cinnamon and nutmeg-spiced honey butter for an extra touch of indulgence. A simple and quick recipe, these muffins are a delightful way to start your day or enjoy as a snack any time.
N/A
Servings
200
Calories
14
Ingredients
Ingredients
Flour
2 cups (All-purpose flour)
Granulated Sugar
2/3 cup (For the batter)
Granulated Sugar
2 tablespoons (For sprinkling)
Baking Powder
1 1/2 teaspoons (Leavening agent)
Baking Soda
1/2 teaspoon (Leavening agent)
Salt
1/4 teaspoon (Enhances flavor)
Sour Cream
1 cup (Adds moisture)
Milk
1/4 cup (Whole or low-fat)
Vegetable Oil
1/4 cup (For moisture)
Egg
1 (Lightly beaten)
Orange Peel
1 teaspoon (Grated zest for flavor)
Vanilla Extract
1 teaspoon (Pure extract for flavor)
Blueberries
1 cup (Fresh or frozen)
Ground Cinnamon
1/2 teaspoon (For sprinkling)
Instructions
1
Preheat your oven to 400°F (200°C). Lightly grease 12 muffin cups or line them with paper baking cups, then set aside.
2
In a large mixing bowl, combine the flour, 2/3 cup of sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the sour cream, milk, vegetable oil, egg, grated orange peel, and vanilla extract.
3
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. The batter should be thick and slightly lumpy.
4
Carefully fold in the blueberries, or if you prefer, substitute with peeled, cored, and chopped apples or raspberries.
5
Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.
6
In a small bowl, mix the remaining 2 tablespoons of sugar with the ground cinnamon. Sprinkle this mixture generously over the tops of the muffins.
7
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool slightly before serving.
Nutrition Information
7g
Fat
28g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Sunny Blueberry Orange Muffins.
What are the primary flavors of these muffins?
These muffins feature the flavors of fresh blueberries and orange zest.
How many muffins does this recipe make?
The recipe makes 12 muffins.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How long do the muffins need to bake?
The muffins should bake for 20 to 25 minutes.
How much flour is required?
The recipe requires 2 cups of all-purpose flour.
What provides the moisture in these muffins?
Sour cream, milk, vegetable oil, and an egg provide moisture.
Should the batter be smooth?
No, the batter should be thick and slightly lumpy; do not overmix.
What can I substitute for blueberries?
You can substitute blueberries with peeled, cored, and chopped apples or raspberries.
How much sugar is used in the batter?
The batter uses 2/3 cup of granulated sugar.
What is the topping made of?
The topping is a mixture of 2 tablespoons of sugar and 1/2 teaspoon of ground cinnamon.
How much orange peel is needed?
The recipe calls for 1 teaspoon of grated orange peel.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted in the center comes out clean.
What are the calories per muffin?
Each muffin contains approximately 200 calories.
How much fat is in one muffin?
Each muffin contains 7g of fat.
What is the carbohydrate count per serving?
One muffin contains 28g of carbohydrates.
How much protein is in each muffin?
Each muffin provides 3g of protein.
Does the recipe use baking powder or baking soda?
It uses both: 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
What kind of oil should I use?
The recipe recommends 1/4 cup of vegetable oil.
How much sour cream is needed?
The recipe requires 1 cup of sour cream.
What kind of milk can be used?
You can use 1/4 cup of either whole or low-fat milk.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is added for flavor.
How should I prepare the muffin pan?
Lightly grease 12 muffin cups or line them with paper baking cups.
What is a recommended serving suggestion?
Serve them warm alongside a cinnamon and nutmeg-spiced honey butter.
Should the egg be beaten before adding?
Yes, the recipe specifies one egg, lightly beaten.
How much salt is in the recipe?
The recipe uses 1/4 teaspoon of salt.
When should the cinnamon-sugar mixture be applied?
Sprinkle it generously over the tops of the muffins before baking.
Are these muffins suitable for brunch?
Yes, they are described as perfect for a lazy Sunday brunch or a mid-week treat.