Posted: July 14, 2011 Filed under: Breakfast/Brunch, food, Snacks | Tags: baking, blueberry-orange, breakfast, cooking, muffins, orange muffins, orange zest, recipe, sour cream
Welcome to my latest creation. My daughters are crazy for baked goods so this summer we are trying some new recipes. The blueberries are so beautiful right now and bursting with flavor. The topping is crumbly and makes these muffins a bit irresistible. My first thought this morning was “maybe I should have one for breakfast.” Yumm….
First make the topping and refrigerate until you are ready to use.
Makes topping for 18 – 24 muffins
3/4 cup light brown sugar
4 tablespoons unsalted butter cubed
1 teaspoon cinnamon
- Cube butter and allow it to reach room temperature
- Combine ingredients in a bowl
- Use your fingers or a fork to mix ingredients to form coarse crumbles
Makes 18 – 24 muffins
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
2 cups sour cream
2 teaspoons orange extract
1 teaspoon vanilla
Zest 1 large orange or 2 small oranges
2 cup fresh blueberries
- Heat the oven to 375°. Butter muffin pans.
- In a medium bowl, whisk the 3 cups of flour with the baking powder, baking soda and salt.
- In a separate bowl, wisk the egg until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, orange extract, vanilla and orange zest until blended.
- Add the blueberries to your dry ingredients and toss. Using a wooden spoon, fold the wet ingredients into the dry ingredients. Do not over mix – batter should be lumpy.
- Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until toothpick comes out clean when placed in the center of a mufffin. Remove the muffins from the pan and let cool on a rack.