Light, juicy blueberry muffins ideal for holiday mornings, combining festive flavors with simple ingredients.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 2 large eggs
09 - 1 cup milk (dairy or non-dairy)
10 - 1/3 cup vegetable oil or melted butter
11 - 1 teaspoon vanilla extract
12 - Zest of 1 orange
→ Fruit
13 - 1 1/4 cups frozen or fresh blueberries (if frozen, do not thaw)
→ Optional Topping
14 - 2 tablespoons coarse sugar
15 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, vanilla extract, and orange zest until fully combined.
04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to maintain light texture.
05 - Gently fold blueberries into the batter to distribute evenly without breaking the berries.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - If desired, combine coarse sugar and cinnamon and sprinkle over each muffin for a festive finish.
08 - Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
