Presenting to you the second installment of my blueberry bakes: Blueberry Orange Muffins!! I was overjoyed to find that these baked muffins have nicely-shaped domes. Lesson of the day: Filling the muffin cups to about 70 - 80% full might be the trick to perform the dome magic. :)
The sweet scent of oranges and the slightly tangy blueberries compliment each other perfectly. These soft and moist muffins make a great afternoon tea. :)
Thanks to Anncoo Journal for sharing the recipe. :)
Blueberry Orange Muffins
Adapted from: Anncoo Journal
Ingredients (Makes 16)
250 g plain flour
2 tsp baking powder
Pinch of salt
2 large eggs, lightly beaten
120 g castor sugar
180 ml vegetable oil
150 g plain yogurt
1 tsp vanilla extract
4 tbsp fresh orange juice
Grated orange zest from 1/2 orange
125 g blueberries
Method
1. Sift plain flour, baking powder and salt together into a mixing bowl and mix well. Set aside.
2. In another bowl, gently whisk the eggs and sugar together. Add in oil, yogurt, vanilla extract, orange juice and zest until it is combined.
3. Pour the wet mixture into the dry ingredients. Fold with a spatula until they are well-combined and no traces of flour remain. Do not over-mix; mixture should be lumpy.
4. Add in blueberries and mix lightly.
5. Spoon the batter into the muffin cups till 80% full. Bake in a preheated oven at 190°C for 20 – 25 minutes.
Notes
- I used cake flour instead of plain flour.
- Can consider reducing the amount of vegetable oil.
