Orange- Blueberry Muffins

It’s this time of the year when muffins are great for the cold weather. When I was first learning how to make muffins about a decade ago, I thought there is never a change that I’d get better. But fortunately, with a little encouragement, I managed to do well. At the moment, being a mother, I can say that having a skill in baking or cooking is a top requirement in fulfilling my role. This recipe is great for beginners. 


  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt 
  • 1 and 1/2 almond milk (can use regular milk, or plain yogurt) 
  • 2 large eggs                         
  • 1 stick melted unsalted butter (8 tablespoons)                           
  • 1 tsp fresh orange zest 
  • 2 tbsp fresh orange juice

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 12 cup muffin tin. 

  1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the milk, orange zest, orange juice, and eggs together until smooth.
  2. Gently fold the milk mixture into the flour mixture with a rubber spatula until well combined. 
  3. Fold in the melted butter.
  4. Toss 1 and 1/2 cup fresh or frozen blueberries with 1 tbsp of flour, then gently fold into the batter.
  5. Portion the batter into each muffin cup. Sprinkle course brown sugar on top if desired.  Bake until golden brown (I did 25 minutes). 
  6. Cool before serving.
  7. Enjoy!

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