Blueberry Muffins

Homemade Blueberry Muffins

This blueberry muffin is very nice and not one of those real sweet goodies.  Actually the sprinkling of icing sugar on the top sweetens it up nicely.  It makes a dozen regular sized muffins.  I was supposed to go to my mother’s place today to bring over some Christmas things for storage.  Suddenly the weather just turned nasty and I decided not to make the 1 hour trek on Hwy 400 which can get pretty nasty.  So, instead I stayed home and baked muffins.  This is the recipe:

Blueberry Muffin Recipe

2 1/2 cups all-purpose flour

3/4 cup white sugar

2 teaspoons baking pownder

1/4 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange

1 large egg, lightly beaten

3/4 cup (180 ml) buttermilk

2/3 cup canola oil

1 teaspoon vanilla

2 cups fresh or frozen blueberries

Preheat oven to 375F and grease muffin tin or spray muffin papers

In another bowl whisk together the egg, buttermilk, oil, and vanilla extract.  In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries.  Fold the wet ingredients into the dry ingredients and stir until the ingredients are just combined.  Do not overmix. 

Fill each muffin cup using an ice cream scoop or 2 spoons. Place in the oven and bake for about 35 minutes or until a toothpick inserted in the center of a muffin comes out clean. If you are using fresh berries you may want to check them earlier.  Transfer to a wire rack to cool.  Dust with icing sugar.

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