Please stop by Rachelle's "Mommy, I'm Hungry" blog. Every one of her recipes are worth stopping for, and she does an excellent job on the accompanying photos. Today my sister-in-law took one of Rachelle's muffin recipes and made our breakfast ever so special.
The four of us felt this one deserved to be shared as a well-tested, excellent tasting and absolutely well suited blueberry muffin recipe. So -- with no tweaking -- here it is:
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh blueberries
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven.
Spray 24 regular size muffin pans with a non stick cooking spray. Set aside.
In a large measuring cup or 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.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter. (Rachelle used an ice cream scoop.) Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.