You can substitute one of the following add-ins for the blueberries: raisins, dried cranberries, chocolate chips. Or make two kinds at once by dividing the batter between two bowls and adding 1/2 cup (125 mL) of different add-ins to each bowl.
- Portion size 12 servings
- 2 cups all-purpose flour
- 3/4 cups packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla
- 1 cup blueberry
Place oven rack in middle of oven. Preheat oven to 375°F (190°C). Lightly grease muffin cups or place paper liner in each; set aside.
In large bowl and using wooden spoon, stir together flour, brown sugar, baking powder, baking soda, cinnamon and salt until mixed and there are no lumps of sugar.
In separate bowl and using wire whisk, beat together eggs, milk, oil, orange rind and vanilla until all 1 color; pour liquid ingredients over dry ingredients. Using wooden spoon, stir until only a few streaks of flour remain.
Gently stir blueberries into batter. With large spoon or ice-cream scoop, drop batter into muffin cups, scraping off spoon with spatula. Bake for 20 to 25 minutes or until golden. Insert toothpick in centre of 1 muffin; if it comes out clean, muffins are done. Wearing oven mitts, remove muffins from oven and place on wire cooling rack. Let cool in pan on rack for 10 minutes.
Wearing oven mitt to hold pan, run knife around muffins to loosen and lift out. Transfer to rack and let cool completely.
Nutritional facts <b>Per muffin:</b> about
- Protein 4 g
- Calories 200.0
- Total fat 6 g
- Total carbohydrate 32 g