Festive, juicy muffins bursting with blueberries, ideal for holiday mornings with a light, tender crumb.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 2 large eggs
09 - 1 cup milk (dairy or non-dairy)
10 - 1/3 cup vegetable oil (or melted butter)
11 - 1 teaspoon vanilla extract
12 - Zest of 1 orange
→ Fruit
13 - 1 1/4 cups fresh or frozen blueberries (do not thaw if frozen)
→ Optional Topping
14 - 2 tablespoons coarse sugar
15 - 1/2 teaspoon ground cinnamon
# Step-by-Step Guide:
01 - Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, vanilla extract, and orange zest until smooth.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined, avoiding overmixing.
05 - Carefully fold blueberries into the batter to distribute evenly.
06 - Divide batter evenly among the 12 muffin cups.
07 - Mix coarse sugar and cinnamon, then sprinkle over muffins for a festive finish.
08 - Bake for 18 to 22 minutes or until a toothpick inserted into the center is clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
