Blueberry Muffin Recipe

Easy Blueberry Muffins (recipe from Family Circle March 2009 Issue)

yields 10 muffins

2 cups all-purpose flour
3/4 cup sugar, plus 5 teaspoons for topping
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
2 eggs
1/2 cup vegetable oil
1 teaspoon grated orange zest
1 cup fresh blueberries

1. Heat oven to 375 degrees. Coat a standard muffin tin with nonstick cooking spray.

2. In large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda, and salt. Push ingredients to the side of the bowl and make a "valley" in the center of the bowl the best you can.

3. In small bowl, whisk together milk, eggs, oil and orange zest. Pour milk mixture into the "valley" you created in the flour mixture, then stir just until combined. Fold in blueberries.

4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup. Each muffin tin should be about 3/4 full. Fill the two empty muffin cups with water so muffins bake evenly.

5. Sprinkle each muffin with 1/2 teaspoon sugar. Bake muffins @ 375 degrees for 23-25 minutes, until crowned and lightly brown. Remove from pan and cool on a plate or wire rack. Serve warm or at room temperature.

I did not use orange zest. I used orange juice concentrate. Usually when I make this recipe I need to make orange juice for the family, so it works out well. I also use soy milk and canola oil instead of vegetable oil.