Orange Blueberry Muffin Tops Food

BLUEBERRY-ORANGE MUFFINS

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

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

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.

BLUEBERRIES AND ORANGE MUFFINS

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

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.

BLUEBERRY ORANGE MUFFINS

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.

BLUEBERRY MUFFIN TOPS

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.