• Cooking Time: 25-30
  • Servings: 12
  • Preparation Time:


If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins.

If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.


  • 2 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 cup chilled butter or margarine, cut into 1/4-inch pieces
  • 2 eggs, well beaten
  • 3/4 cup milk
  • 1 teaspoon grated orange zest
  • 1 1/2 cups fresh or frozen blueberries


  • Preheat oven to 400 degrees.
  • Lightly grease a muffin pan.
  • In a large bowl, combine flour, baking powder, sugar, and salt.
  • With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center.
  • In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened.
  • Fold in orange zest and blueberries.
  • Fill prepared muffin cups 2/3 full.
  • Bake 25 to 30 minutes or until golden brown.
  • Remove from oven and immediately remove from pan.
  • Serve warm or at room temperature.

Categories: Bread  Fruit Bread  Muffin 
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