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Recipe Categories : Desserts : Blueberry Muffins

Makes 10 muffins

2 cups all-purpose flour
¾ cup plus 5 teaspoons sugar
¾ cup teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
2 eggs
½ cup vegetable oil
1 teaspoon grated orange zest
1 cup fresh blueberries

Heat oven to 375 degrees. Coat a standard size muffin pan with nonstick cooking spray.
In large bowl, whisk flour, ¾ cup sugar, baking powder, baking soda and salt. Make a well in the center.
In small bowl, whisk together milk, eggs, oil and orange zest. Pour milk mixture into well in flour mixture, and then stir just until combined. Fold in blueberries.
Spoon batter into prepared muffin pan, 1/3 cup batter in each cup, leaving two cups empty. Each muffin cup should be about ¾ full. Fill the two empty muffin cups with water, so muffins bake evenly.
Sprinkle each muffin with ½ teaspoon sugar. Bake muffins at 375 degrees for 23 to 25 minutes until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.

This recipe provided by Covered Bridge Gardens
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