Yesterday I blogged about delicious recipes you can use with raspberries. Well, blueberries are also on sale in many states and so I wanted to share this fabulous, and simple recipe for blueberry muffins. This recipe isn’t your average blueberry muffin recipe though. It has a hint of delicious orange flavor that takes these muffins to a whole new level. Nothing boring or ordinary about these muffins. Any mother would love to wake up to these Sunday morning 😉 Enjoy!
Ingredients
- 2/3 cup canola oil
- 1 cup orange juice squeezed
- 1 cup milk
- 4 eggs
- 1 1/2 cup white sugar
- 3 Tbls. sour cream
- 1 tsp. vanilla extract
- 1 Tbls. orange zest
- 4 cups flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 2-3 cups fresh blueberries
Instructions
- In a large mixing bowl, whisk together the oil, orange juice, milk and eggs until smooth. Add the sugar, sour cream, vanilla and orange zest and continue to mix until combined. To the wet mixture, add the dry ingredients (flour, baking powder and salt). Beat until the batter is combined, but don't over mix. Preheat your oven to 350 degrees. Grease 24-30 muffin tins and line with paper liners. Right before baking, fold into the batter the fresh blueberries. Fill each muffin tin until 2/3 of the way full and then put into the oven to bake. Bake muffins for 16-20 minutes, or until the center is no longer wet and soft. Remove the muffins from the oven when they are cooked through and cool. Cool muffins on a wire rack.
