I like to bake on Sundays. I usually make bread for the coming couple of weeks and make biscuits or scones or muffins for our breakfast bread. Last Sunday, because I hadn’t baked for a couple of weeks and my freezer was empty, I really went to town and made bread and muffins and biscuits.
          
                                  
Multigrain buns, plain biscuits and Blueberry Orange Muffins, breakfast taken care of for the next little while!
Today, instead of yarn crafts, I am sharing my Orange (or Lemon) Blueberry Muffin recipe with you. I make them in the large, six cups per pan, muffin pans but you can easily make them in the smaller, dozen cup pans. The recipe makes twelve large or twenty-four regular muffins. They freeze well and thaw quickly for a quick breakfast.
Start by setting your oven to 375 degrees and either lining your pans with paper cups or spritzing them with cooking spray.
Muffins:
4 cups of flour (all white or half white and half whole wheat
½ cup sugar
2 Tbsp baking powder
½ tsp baking soda
Zest of two small oranges or one large orange or one lemon
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Mix these together in a large bowl.
4 eggs
½ cup oil (canola or your favourite one)
Juice of the orange(s) or lemon that you zested
3 ¾ cups buttermilk
 In a separate bowl, beat the eggs, beat in the oil with the eggs, add the juice and buttermilk and stir well to mix all together.
 2 cups fresh or frozen, unthawed blueberries
 Add the blueberries to the dry ingredients and stir gently. Make a well and pour in the wet ingredients all at once. Stir until just mixed, do not beat.
Fill the prepared muffin pans to just under the top edge. Bake for 20 to 25 minutes until lightly golden and slightly cracked on top. Like a cake, they will spring back when lightly tapped on the top. Let them sit in the pan for about ten minutes before removing them to a rack to cool.
These are best fresh or frozen to keep longer than a day. Enjoy!
