This recipe is taken from the 2010 Milk Calendar. Bursting with blueberries and the fresh taste of orange, these muffins are a terrific start to the day accompanied by a smoothie.
- Prep: 15 min
- Cooking: 20 min - 30 min
- 1 1/4 cups (310 mL) Milk
- Grated zest and juice of 1 orange
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 cups (375 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground ginger or ground cinnamon
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 2/3 cup (160 mL) packed brown sugar
- 1 egg
- 1/4 cup (60 mL) butter melted
- 2 cups (500 mL) fresh or frozen blueberries
Preheat oven to 375 °F (190 °C). Butter a 12-cup nonstick muffin pan or line with paper liners.
In a 2-cup (500 mL) liquid measuring cup, combine milk, orange zest and enough juice to measure 1-1/2 cups (375 mL) (add more milk if necessary). In a large bowl, combine flours, baking powder, ground ginger, baking soda and salt. In another bowl, whisk together milk mixture, sugar, egg and butter. Stir blueberries into dry ingredients just until coated. Pour milk mixture over dry ingredients and stir just until moistened.
Spoon into prepared muffin pan. Bake for 20 to 30 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
If using frozen blueberries, do not thaw before adding to the dry ingredients to reduce bleeding of the colour. The baking time will be in the higher range.
For the Adventurous: Use halved fresh blackberries in place of some or all of the blueberries. Add 1/2 tsp (2 mL) almond extract with milk.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 99 mg|
|Vitamin C:||20 %|