Orange & Blueberry Muffins

Orange & Blueberry Muffins

This delicious combination started out as an experiment as an alternative blueberry and citrus mix (you might have already seen and tried my Lemon and Blueberry Cake) and works really well together. These muffins go perfectly with a nice cuppa and friends! Here’s how to make your own:

Ingredients:

  • 200g butter
  • 200g caster sugar
  • 300g self raising flour
  • 4 medium eggs
  • 3 tablespoons milk
  • Zest and juice of 1 small orange
  • 50g blueberries 

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper muffin cases (or silicone for the environmentally conscious!)
  • 12 hole muffin tin
  • Cooling rack
  • Zester/fine grater

Method:

  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Add the zest and juice of a small orange and the blueberries to your mixture and stir gently to combine
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack

Not a fan of the orange? You can find my Blueberry Muffin recipe right here

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