Orange Blueberry Muffin Tops Food

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BLUEBERRY-ORANGE MUFFINS



Blueberry-Orange Muffins image

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

1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon grated orange zest
1 tablespoon baking powder
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup milk
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon salt
2 tablespoons melted butter
1/4 cup orange juice
1/4 cup sugar

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



Blueberry-Orange Muffins image

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

2 whole oranges, washed and cut into pieces
2/3 cup margarine or 2/3 cup Crisco shortening
2 eggs
1 cup milk
3 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
2 teaspoons baking soda
3 cups wild blueberries, thawed and well-drained

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.

BLUEBERRY MUFFIN TOPS



Blueberry Muffin Tops image

You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide --- I have only used fresh blueberries for this so I am not certain if it would work using frozen, I have made this using dried cranberries, any dried fruit would work fine.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 32m

Yield 12 muffin tops

Number Of Ingredients 14

7 tablespoons butter
1/3 cup half-and-half cream or 1/3 cup full-fat milk
1 large whole egg
1 egg yolk (save the white for another use)
1 teaspoon almond extract or 1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar (use more for a sweeter muffin top)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
3 tablespoons cold butter, cut into small pieces (no substitutes)
1/2 cup flour
4 tablespoons sugar
1/2 teaspoon cinnamon (optional)

Steps:

  • Set oven to 375 degrees (second-lowest oven rack).
  • Butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
  • For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
  • For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
  • In a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
  • Gently fold in the blueberries until combined.
  • Divide the batter between 12 muffin top tins or 12 regular size muffin
  • Sprinkle the tops of each muffin with the prepared topping.
  • Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
  • Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
  • Best served warm.

Nutrition Facts : Calories 259.3, Fat 11.4, SaturatedFat 6.8, Cholesterol 61.3, Sodium 268.8, Carbohydrate 36.6, Fiber 1.1, Sugar 19.2, Protein 3.4

BLUEBERRIES AND ORANGE MUFFINS



Blueberries and Orange Muffins image

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

2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
2 teaspoons orange zest, grated
2 eggs
1 1/2 cups blueberries
1/4 cup sugar (obtional)

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



Blueberry-Orange Muffins image

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

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

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.

BLUEBERRY ORANGE MUFFINS



Blueberry Orange Muffins image

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

1/4 cup shortening
1/3 cup firmly packed brown sugar
2 egg whites, slightly beaten
2/3 cup skim milk
1/3 cup orange juice
2 teaspoons grated orange peel
1 1/3 cups all-purpose flour
1 cup quick oats or 1 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt (optional)
3/4 cup fresh blueberries

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 MUFFIN TOPS



Blueberry Muffin Tops image

Everyone always seems to love just the muffin tops! I go back and forth between loving the tops or the whole muffin and this recipe can be used to make either. I wanted to find a recipe after I had a "muffie" at panera and found this on Epicurious.

Provided by SweetPnut

Categories     Quick Breads

Time 1h18m

Yield 12 serving(s)

Number Of Ingredients 13

3/8 cup unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Steps:

  • Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans Preheat oven to 375 degrees.
  • Place rack in top third of oven.
  • Generously butter muffin pans.
  • Melt butter in a small saucepan over moderately low heat, then remove from heat.
  • Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  • Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
  • Fold in blueberries.
  • Divide batter among 12 muffin cups, spreading evenly.
  • Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
  • Sprinkle evenly over batter in cups.
  • Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 244.3, Fat 9.9, SaturatedFat 5.9, Cholesterol 58.7, Sodium 201.8, Carbohydrate 36.1, Fiber 1.1, Sugar 19.1, Protein 3.4

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