Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk (whole or non-dairy)
- 1 cup fresh blueberries
- Zest of 1 orange
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- Grease the muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and mix in the melted butter, milk, vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients and fold gently to combine.
- Carefully fold in the blueberries.
- Scoop the batter into the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
For a crunchy top, sprinkle a bit of sugar before baking. These muffins freeze well for up to three months.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian