Blueberry Muffins
  • Cooking Time: 25-30
  • Servings: 12
  • 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
  1. Preheat oven to 400 degrees.
  2. Lightly grease a muffin pan.
  3. In a large bowl, combine flour, baking powder, sugar, and salt.
  4. 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.
  5. In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened.
  6. Fold in orange zest and blueberries.
  7. Fill prepared muffin cups 2/3 full.
  8. Bake 25 to 30 minutes or until golden brown.
  9. Remove from oven and immediately remove from pan.
  10. Serve warm or at room temperature.
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.