Chefs of all ages will make Mom beam with pride when they serve up these blueberry muffins. Measure out all the ingredients before beginning. This ensures that you are not missing anything and keeps you organized. The French term for this is mise en place, used by pros in the kitchen.
- Portion size 12 servings
- Credits : Canadian Living magazine: May 2006
MethodMuffins: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together yogurt, orange zest, orange juice, oil and eggs; pour over flour mixture. Sprinkle with blueberries; stir just until dry ingredients are moistened. Spoon into 12 greased or paper-lined muffin cups.
Crunchy Topping: Stir together sugar, orange zest, and almonds (if using); sprinkle over batter. Bake in 400°F (200°C) oven until tops are firm to the touch, about 25 minutes.
Let cool in pan for 5 minutes. Transfer muffins to rack; let cool.
Tip from The Test Kitchen: You can use thawed frozen blueberries in place of the fresh blueberries if you like. However, they are juicier and will create purple streaks when you stir them into the abtter. The muffins will taste just as good, though!
Nutritional facts <b>Per muffin:</b> about
- Sodium 276 mg
- Protein 4 g
- Calories 214.0
- Total fat 6 g
- Cholesterol 32 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
- Iron 9.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 8.0