Muffins make a great snack, breakfast or even an addition to a brunch. These Orange & Blueberry Muffins take no time to put together and are great fresh out of the oven. With the addition of fresh orange zest, these have a bit of a tangy flavour which goes great with the sweetness of the blueberries. Take a look!
A little while ago, I decided to try my hand at some gluten free muffins. Spoiler alert, these are not gluten free! You see, I don't seem to have any issues with any food. None. I can eat anything under the sun, moon and stars. Except bananas. If you know me, you completely understand and we can move on. If you don't know me, now you know one small fact. Me and bananas just don't get along.
So I guess I am fortunate to be able to eat anything without any adverse affects or problems. All that aside, I know many people have allergies and intolerances from all different food groups. I have a friend that falls into that category and, for once, I decided to make an effort at baking something that she could eat. Easy, right.
Well, not if you're me and the only flour you ever use is All Purpose. Then maybe from time to time, just to be adventitious, a little bit of whole wheat. Yes that's me, 100% old school. But this time I was going to go gluten free.
Here's how it went down. First attempt was from one of those store bought packages of gluten free flour mix for everything from cakes to breads to pizza bases. I thought this was wonderful and that I had hit a home run. I got home with the mix and got onto it straight way. They looked fantastic. I mean, you just couldn't tell the difference at a glance. Well, until you took a bite. Or should I say, until your kid takes a bite.
I like to use my kids as guinea pigs. I mean, they really do need to earn their keep somehow. My son, who loves blueberries, was thrilled to get a "fresh out of the oven" muffin. His first bite was sheer delight which took a serious downturn after he started to chew and then on to swallow the mouth watering muffin. Kind of like me when I tried plankton that one time. A whole other story. He questioned the muffins and asked me if I did something different. I lied. Yes, parents are allowed to do that. I earned the badge. But you know what, he wasn't buying it. Darn smart kids. I fessed up, showed him the box and we went back to the drawing board. The gluten free drawing board.
I started searching the pantry to what else I had that I could use for a do over. Well, I found some corn flour, chickpea flour and rice flour. Well, I must have been adventurous another time in the past. The flour is proof that I have ventured outside my comfort zone at least once.
Okay, I just decided to wing it my own way with the muffins. Which in hindsight, I probably should have hunted down a recipe. You probably remember me talking about how terrible I am at following recipes. Even my own, after they have been tested and written, I struggle to follow them myself. Oh well.
So gluten free muffins take two.
They weren't terrible. They weren't great. Yes, if the ship was going down, I could probably eat one or two. But since I know I can make and survive through wheat flour, that's where I am headed. Sorry gluten free muffins, next time I'll give you a bit more time and love and hopefully succeed with something on the less dry side of sawdust.
These muffins, on the other hand, are not dry or in any way saw-dusty. They have full on wheat flour and they are worth making and eating.
The recipe is so basic and easy that it really doesn't need much explaining. I used fresh blueberries, but you could use frozen if that's what you have. I have made them with both and equally successful. The orange in these muffins really brings a great flavour and it's not too overpowering either. Like most baked goods, they are best the day they are made but will keep for a couple of days. Yes, you can freeze them as well. Just make sure you seal them properly to avoid any freezer burn. Because that's not so great.
That's about it for now friends. Happy baking and I'll let you all know when I have a gluten free success!
Orange and Blueberry Muffins
Makes 12 muffins / Prep time: 10 minutes / Bake time: 15-20 minutes
1 1/2 Cups/185 grams of flour
1/2 Cup/100 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup/125 grams butter at room temperature
2 large eggs
2 teaspoons of vanilla extract
1/2 Cup/120 ml Natural yoghurt
Zest and juice of one orange
1 Cup/200 grams fresh blueberries
Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
In a medium sized bowl sift together the flour, baking powder and the salt.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
Next, add half the flour to the batter and stir in gently. Then add the yoghurt and mix in the remaining flour. Once it is all incorporated, and the blueberries, zest and juice. Stir to combine.
Pour batter into your prepared muffins tins and bake anywhere from 15 - 20 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
Click the downloadable link below to print recipe!
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