Breakfast
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Makes 12 muffins
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Makes 12 muffins
Everyone has a favorite muffin, and this is quickly becoming ours. The orange zest should not be overlooked – it pairs so perfectly with the bright blueberry flavor.
Nutritional information per muffin:Calories 209 (41% from fat)
carb. 28g
pro. 3g
fat 10g
sat. fat 1g
chol. 16g
sod. 178g
calc. 45mg
fiber 1g
carb. 28g
pro. 3g
fat 10g
sat. fat 1g
chol. 16g
sod. 178g
calc. 45mg
fiber 1g
Ingredients
- nonstick cooking spray
- 2cups unbleached, all-purpose flour
- ¹⁄³cup granulated sugar¹⁄³ cup packed light brown sugar
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon kosher salt
- ½teaspoon ground cinnamon
- ½teaspoon grated orange zest
- ¾cup buttermilk, room temperature
- ½cup vegetable oil
- 1large egg, room temperature
- 1teaspoon pure vanilla extract
- 1cup fresh or frozen, thawed,
- blueberries
- ½teaspoon turbinado sugar
Preparation
- 1. Preheat oven to 400°F with the rack in
- the middle position. Lightly coat a regular
- 12-cup muffin pan with nonstick cooking
- spray; reserve.
- 2. Put the flour, sugars, baking powder and
- soda, salt, cinnamon, and zest in a large
- mixing bowl. Using Speed 1, mix until well
- combined, about 40 seconds. Reserve.
- 3. In a small bowl, mix the buttermilk,
- oil, egg, and vanilla extract using
- Speed 2. Still using Speed 2, gradually
- add the liquid ingredients to the bowl
- of dry ingredients. Once almost fully
- mixed in, add the blueberries and gently
- mix until just combined. Spoon evenly
- into prepared muffin cups. Sprinkle the
- turbinado sugar on the top of each muffin.
- 4. Bake in the preheated oven for about 18
- to 20 minutes, or until a cake tester comes
- out clean.
