Blueberry Muffins à la Suisse
Serve these blueberry studded muffins a glass of milk; or take them with you for breakfast on the go.
- Prep: 20 min
- Cooking: 30 min - 35 min
Ingredients
- 2 cups (500 mL) whole wheat flour or all-purpose flour
- 2/3 cup (160 mL) brown sugar packed
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) grated orange zest
- 1 1/2 cups (375 mL) shredded Canadian Swiss cheese
- 1 1/2 cups (375 mL) fresh blueberries or frozen blueberries
- 2 eggs
- 1 cup (250 mL) Milk
- 1/4 cup (60 mL) melted butter
- 1 tsp (5 mL) vanilla extract
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Preparation
Preheat oven to 375 °F (190 °C). Butter a 12 non-stick muffin pan or line with paper liners.
In a very large bowl, combine flour, Canadian Swiss cheese, brown sugar, baking powder, orange rind and salt. In a separate bowl, whisk eggs, milk, butter and vanilla extract. Pour over dry ingredients and sprinkle with blueberries. Stir just until moistened.
Spoon into prepared muffin pans. Bake for 30 to 40 minutes, or until tops are firm to the touch, rotating pans halfway through. Let cool in pan for 5 minutes. Transfer to rack to cool completely
Tips
Make them ahead! These muffins freeze well. To reheat, wrap one muffin in a paper towel and microwave at 'defrost' until warm, about 2 minutes.
Suggestion for a complete meal: serve with and orange, a soft-cooked egg and milk.
