BLUEBERRY-ORANGE MUFFINS
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRIES AND ORANGE MUFFINS
Make and share this Blueberries and Orange Muffins recipe from Food.com.
Provided by Boomette
Categories Quick Breads
Time 40m
Yield 12 muffin
Number Of Ingredients 12
Steps:
- Grease and flour 12 muffin cups, or use paper liners.
- In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a measuring cup, with a whisk, mix yogurt, orange juice, oil, orange zest and eggs. Make a well in the center of the dry ingredients, pour liquid ingredients and stir until mixture is creamy. Sprinkle with blueberries and stir well. Spread the dough in the muffin cups. Sprinkle with remaining sugar, if wanted.
- Bake in the center of the oven, in a preheated oven of 400 F for about 25 minutes or until muffins are firm when touched and the tops are golden. Let cool on a grill for about 5 minutes. Remove from muffin tins and cool completely.
- You can put the muffins in an hermetic container. They will be good 2 days in room temperature or until 1 month in the freezer.
BLUEBERRY-ORANGE MUFFINS
Make and share this Blueberry-Orange Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 48m
Yield 12 muffins (approximately)
Number Of Ingredients 12
Steps:
- Preheat oven to 350° and grease muffin tin.
- Sift together the flour, sugar, orange zest, and baking powder into a bowl.
- Add in blueberries; toss to combine.
- In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
- Stir quickly just until all ingredients are moistened.
- Spoon batter into prepared muffin tin, dividing evenly.
- Bake 15-18 minutes or until golden brown.
- To make the topping: mix the butter and orange juice together in a bowl.
- Pour sugar into another bowl.
- When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.
BLUEBERRY ORANGE MUFFINS
Make and share this Blueberry Orange Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400º. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners.
- Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended.
- Gradually stir in egg whites, milk, orange juice and orange peel.
- Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended.
- Fold in blueberries.
- Fill muffin cups 2/3 full.
- Bake at 400º for 18 to 20 minutes until golden brown. Serve warm if desired.
Nutrition Facts : Calories 154.7, Fat 4.9, SaturatedFat 1.2, Cholesterol 0.3, Sodium 103, Carbohydrate 24.1, Fiber 1.4, Sugar 7.5, Protein 3.8
BLUEBERRY-ORANGE MUFFINS
These are the best blueberry muffins ever!This is my grandmother's recipe, loaded with blueberries and so moist. Everyone always loves them!
Provided by Rachchow
Categories Quick Breads
Time 40m
Yield 24-30 muffins, 24-30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Lightly grease muffin cups or spray with cooking spray.
- Place orange pieces in blender and blend until finely chopped.
- Add margarine, eggs, and milk and blend until well mixed.
- Combine flour, sugar, baking powder, and baking soda in a large bowl.
- Make a well in center and add orange mixture, stirring just until moistened.
- Fold in blueberries.
- Fill muffin cups and bake for 22-25 minutes or until golden.
- Cool 10 minutes in pan before removing.
ORANGE BLUEBERRY MUFFIN TOPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 12 muffin tops
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
- In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
- Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
- Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
- In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.
OCEAN'S BLUEBERRY ORANGE MUFFINS (VEGAN)
From John Robbins' May All Be Fed. I approximated the measurement of orange zest to make the recipe-editor form happy.
Provided by mliss29
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly oil muffin pan with canola (or use paper muffin cups.).
- Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
- Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
- Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
- Fold in the blueberries.
- Spoon into muffin pan, filling each cup about 3/4 full.
- Bake 20-25 minutes. (Check for clean toothpick.).
- Let sit 5 minutes before removing from pan.
Nutrition Facts : Calories 206.3, Fat 8.2, SaturatedFat 0.8, Sodium 236.4, Carbohydrate 30.9, Fiber 3.7, Sugar 9.3, Protein 4.6
BLUEBERRY-ORANGE CORNMEAL MUFFINS
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
- In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
- Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g
BLUEBERRY ORANGE BRAN MUFFIN
Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins.
Provided by THE HOOVE
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 9.7 g
CONTEST-WINNING ORANGE BLUEBERRY MUFFINS
With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE-BLUEBERRY BRAN MUFFINS
Not your ordinary bran muffin. Addition of olive oil and protein powder add in a little extra health benefit.
Provided by vycross
Categories Whole Wheat Muffins
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
- Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
- Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 20.7 mg, Fat 8.4 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 1.9 g, Sodium 277.5 mg, Sugar 11.1 g
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