Glazed Blueberry Orange Muffins

This recipe is taken from the 1995 Milk Calendar. This is the Glazed Blueberry Orange Muffins recipe.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 12 large muffins
glazed blueberry orange muffins

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) salt
  • 1 egg
  • 1 1/4 cups (310 mL) Milk
  • 1/3 cup (80 mL) butter melted
  • 1/3 cup (80 mL) liquid honey or maple syrup
  • 1 tsp (5 mL) grated orange zest
  • 1 1/2 cups (375 mL) fresh or frozen (unthawed) blueberries
  • Glaze
  • 1/2 cup (125 mL) icing sugar
  • 2 tsp (10 mL) orange juice
  • 1 tsp (5 mL) grated orange zest

Preparation

Butter 12 large muffin tins or line with paper baking cups.

Mix flours, baking powder, cinnamon and salt in large bowl.

Combine egg, milk, butter, honey and 1 tsp (5 ml) orange rind. Stir liquid mixture into dry ingredients, stirring just until moistened. Fold in blueberries. Do not over mix.

Spoon mixture into muffin cups, filling each to the top.

Bake in a preheated 400 °F (200 °C) oven 20 to 25 min or until tops are firm to the touch. Cool in pan 5 min. Remove muffins to rack.

Combine glaze ingredients until smooth. Spoon over tops of muffins. Cool. Store in airtight container.

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