Blueberry and orange muffins

Name: Blueberry and orange muffins
Prep time: 40 min
Cook time: 20 min
Yield: 12
Cuisine: Brunchs et déjeuners
Ingredients: 250 ml (1 cup) of all-purpose flour not blanched; 250 ml (1 cup) of whole wheat flour; 20 ml (4 teaspoons) of baking powder; 60 ml (1/4 cup) of butter or non-hydrogenated margarine; 125 ml (1/2 cup) of brown sugar; 2 eggs; 250 ml (1 cup) of milk; 375 ml (1 1/2 cups) of fresh or frozen blueberries; 30 ml (2 tablespoons) of orange zest

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Author: 5 ingredients 15 minutes

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Preparation 20

Baking 20

Portions 12

Freezing Yes

Budget

Ingredients Preparation

Ingredients

250 ml (1 cup) of all-purpose flour not blanched
250 ml (1 cup) of whole wheat flour
20 ml (4 teaspoons) of baking powder
60 ml (1/4 cup) of butter or non-hydrogenated margarine
125 ml (1/2 cup) of brown sugar
2 eggs
250 ml (1 cup) of milk
375 ml (1 1/2 cups) of fresh or frozen blueberries
30 ml (2 tablespoons) of orange zest

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
Set 12 paper moulds into a 12-cup muffin mould or oil the cups.
In a bowl, mix all the flours with baking powder.
In another bowl with an electric mixer, whisk butter with brown sugar until the mixture blanch. Add eggs and mix until obtaining a homogenized paste. Add milk.
With a wooden spoon, add dry ingredients. Mix until obtaining a homogenized preparation. Avoid mixing too much.
Add blueberries with orange zests. Stir lightly few seconds.
Pour paste into cups. Oven-bake for 20 minutes until a toothpick set at the center gets out clean.
Remove from oven. Unmould and cool down on a grill.

Did you know that...

The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.

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