Monday, July 20, 2015

'Bakery Style' Orange Blueberry Muffins

Last week MGG and I took a day trip up to Santa Barbara.  I just love it there.

We spent the day doing a little shopping, walking along the beach, stopped at the Biltmore Hotel for a drink, and of course sampled some tasty food.

On the way we always stop for a nice breakfast at one of our favorites places in Summerland.  The food is always on spot. This time we opted to a continental breakfast that came with a basket of bakery items.  I spotted a large 'bakery' style muffin and I knew I would be in heaven.  Bursting with blueberries and a hint of citrus.   Yep, I was right....Heaven!

I'm a blueberry lover you see.  I've made many blueberry items in the past here and here.  So this past weekend I got out my mixing bowls and made my own version of 'Bakery Style' Orange Blueberry Muffins.  Bakery style, means that are a little larger than life!  Juicy, ripe, hot, blueberries, bursting in your mouth.  The background has a hint of orange.  The perfect contrast to the tang of the blueberries. Not much better than this!

Great to serve on a weekend summer morning, or make for brunch, or a ladies tea. Be sure to pick up some fresh blueberries.  They are in season and so sweet this year.  If you don't have any, frozen will do just as well, but be sure to thaw them so they don't bleed all over your batter and turn it blue!

Try them soon, and tell me how you liked them.   Enjoy!

'Bakery Style' Orange Blueberry Muffins 

serves 12

2 cups fresh blueberries 

1/4 cup all-purpose flour 
2 cups all purpose flour 
4 teaspoons baking powder 
1 teaspoon salt 
1 1/2 cups white sugar 
1/4 cup canola oil
2 eggs 
1 teaspoon orange extract 
2 teaspoons orange zest
1 cup milk

Preheat oven to 375 degrees F.   Spray muffins tins with cooking spray.

In a small bowl add your blueberries and sprinkle 1/4 cup flour over blueberries, toss to coat.

In a large bowl, add your flour, baking powder and salt and sugar. Whisk together. To a medium bowl, add your oil, eggs, orange extract, orange zest and milk.  Whisk to blend. Add to the flour mixture stirring just to combine. Fold in berries. Fill muffin cups almost to the top with batter.

Bake for 20 - 22 minutes.  Remove from the oven and cool on a wire rack.  

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