Berry Orange Muffins Recipes

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

BLUEBERRY ORANGE MUFFINS

Steps:

• Heat oven to 400º. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners.
• Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended.
• Gradually stir in egg whites, milk, orange juice and orange peel.
• Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended.
• Fold in blueberries.
• Fill muffin cups 2/3 full.
• Bake at 400º for 18 to 20 minutes until golden brown. Serve warm if desired.

BLUEBERRIES AND ORANGE MUFFINS

Steps:

• Grease and flour 12 muffin cups, or use paper liners.
• In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a measuring cup, with a whisk, mix yogurt, orange juice, oil, orange zest and eggs. Make a well in the center of the dry ingredients, pour liquid ingredients and stir until mixture is creamy. Sprinkle with blueberries and stir well. Spread the dough in the muffin cups. Sprinkle with remaining sugar, if wanted.
• Bake in the center of the oven, in a preheated oven of 400 F for about 25 minutes or until muffins are firm when touched and the tops are golden. Let cool on a grill for about 5 minutes. Remove from muffin tins and cool completely.
• You can put the muffins in an hermetic container. They will be good 2 days in room temperature or until 1 month in the freezer.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tin.
• Sift together the flour, sugar, orange zest, and baking powder into a bowl.
• Add in blueberries; toss to combine.
• In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
• Stir quickly just until all ingredients are moistened.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake 15-18 minutes or until golden brown.
• To make the topping: mix the butter and orange juice together in a bowl.
• Pour sugar into another bowl.
• When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.

BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400*. Spray muffin tins with cooking spray.
• Mix flours, baking powder, cinnamon and salt in a large bowl.
• Combine the egg, milk, oil, maple syrup and orange rind.
• Stir the liquid mixture into the dry ingredients. Just stir until moistened.
• Fold in the blueberries, being careful not to overmix.
• Spoon into muffin tins. Bake @ 400* for 18-20 minutes, until lightly golden.
• Cool in pan 5 minutes & remove to rack.
• GLAZE -.
• Combine ingredients, using enough juice to make a glaze consistency. Spoon over warm muffins.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 375°F
• Lightly grease muffin cups or spray with cooking spray.
• Place orange pieces in blender and blend until finely chopped.
• Add margarine, eggs, and milk and blend until well mixed.
• Combine flour, sugar, baking powder, and baking soda in a large bowl.
• Make a well in center and add orange mixture, stirring just until moistened.
• Fold in blueberries.
• Fill muffin cups and bake for 22-25 minutes or until golden.
• Cool 10 minutes in pan before removing.