Saturday morning breakfasts call for a warm, hearty meal. I love to slow down a little and make a delicious baked good for a weekend treat. While I have tons of muffin recipes that I regularly use, I decided to branch out and create something new. These muffins are dense, tender, slightly sweet and refreshing. The combination of fresh berries with the hint of orange is perfection. Happy weekend!
- Yield: 6 jumbo muffins.
- Preheat oven to 350 F.
- 1. In a large bowl, combine flour, baking powder, salt and dried orange peel. Stir to combine. Set aside.2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs, one at a time and whip until fluffy.3. Combine the milk, orange juice and vanilla in a separate small bowl.4. Alternate adding the dry ingredients and milk mixture to the butter mixture. With the mixer on low, begin with the flour and end with the flour mixture, stirring well between each addition.5. In a small bowl, sprinkle the blueberries with 1 tablespoon of flour. Toss to coat. Sprinkle the blueberries into the batter. Use a large spoon to combine.6. Spray a 6-count jumbo muffin tin with non-stick spray. Spoon the batter into the prepared pan.7. Bake for 25-30 minutes in a 350 F oven or until golden brown.Bake times will vary for regular or mini sized muffins.