With this recipe, you can add in to your heart's content — fresh blueberries, currants, raspberries, raisins or chocolate chips.
- Portion size 12 servings
Place oven rack in center of oven; turn on heat to 375°F (190°C). Line each muffin cup with paper liner; set aside.
Measure flour, sugar, baking powder, baking soda, cinnamon and salt into large bowl. With your fingers, break brown sugar apart until no lumps remain. Whisk to blend ingredients together.
Break eggs into medium bowl; add milk, oil, orange rind and vanilla. Whisk until smooth and no streaks remain. With rubber spatula, scrape over dry ingredients.
Sprinkle with blueberries. With wooden spoon, stir together just until only a few streaks of flour remain.
Using ice cream scoop, fill muffin cups almost full with batter.
Bake for 20 to 25 minutes or until golden and domed. Wearing oven mitts, remove pans from oven to rack and let cool for 10 minutes. Lift muffins out of pans and let cool completely on rack.