Skip to main content

Orange Blueberry Muffins

Saturday morning breakfasts call for a warm, hearty meal. I love to slow down a little and make a delicious baked good for a weekend treat. While I have tons of muffin recipes I use, I decided to, once again, branch out and create something new. These muffins are dense, tender, slightly sweet and refreshing. The combination of fresh berries with the hint of orange is perfection. Happy weekend!

6 Tablespoons Butter/Margarine, Softened
3/4 Cup Sugar
2 Eggs, Room Temperature
2 1/4 Cup All Purpose Flour
4 teaspoons Baking Powder
1 pinch Salt
1/2 teaspoon Dried Orange Peel
3/4 Cup Milk
1/4 Cup Orange Juice
2 teaspoons Vanilla
1 pint Blueberries
1 Tablespoon Flour

Yield: 6 Large Muffins, 12 Regular Muffins, or 24 Mini-Muffins
1. In a large bowl, combine flour, baking powder, salt and dried orange peel. Stir to combine. Set aside.
2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs, on at a time, and whip until fluffy.
3. Combine the milk, orange juice and vanilla.
4. Alternate adding the dry ingredients and milk mixture to the butter. With the mixer on low, begin with the flour and end with the flour mixture, stirring well between each addition.
5. Sprinkle the blueberries with 1 Tablespoon of flour. Toss to coat. Sprinkle the blueberries into the batter. Use a large spoon to combine.
6. Spray the muffin tin with non-stick spray. Spoon the batter into the prepared pan.
7. Bake for 25-30 minutes, for large muffins, in a 350 degree oven or until golden brown.


Popular posts from this blog

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoo…

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious!

1 1/2 Tablespoons Whole Grain Dijon Style Mustard
1/2 teaspoon Garlic Salt
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3 1/2 Pound Fresh Pork Necks
1/4 Cup Water
3 Tablespoons Sweet/Spicy BBQ Sauce

1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 degrees.
3. Pr…

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot.
2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs, preferably who…