Blueberry Orange Muffins

These fun, citrus-inspired breakfast muffins are perfect for a warm Spring morning. With Orange Peel Zest and frozen blueberries, this is one easy homemade recipe! The trick for perfect, tender muffins is to let the batter sit for five minutes in the muffin cups. It lets the ingredients marry together a bit before baking!

Ingredients

• 3 cups

  flour

• 4 teaspoons

  baking powder

• 1/4 teaspoon

  baking soda

• 3/4 cup

  sugar

• 1 1/2 teaspoons

  salt

• 1 tablespoon

  dried orange peel zest

• 2 cups

  frozen blueberries, roughly chopped

• 1/2 cup

  butter, melted and cooled

• 3/4 cup

  milk

• 2

  eggs

• 3/4 cup

  orange juice

Directions

Start with two bowls. In one, melt the butter in the microwave; set aside to cool. Preheat the oven to 425-degrees.

In the other, combine the dry ingredients. Add the flour, baking powder, baking soda, sugar, salt and dried orange peel zest. Sift together with a fork.

Roughly chop the blueberries and add them to the flour mixture. Stir to coat, then make a well in the middle of the ingredients for the wet mixture.

In the cooled butter bowl, add the milk and eggs. Stir to combine. Then, stirring as you go, pour in the orange juice.

Carefully fold everything together until just mixed. Try not to over-mix the batter this can cause the texture to be tough.

Spoon into greased muffin cups. Let the batter rest for five minutes before baking.

Bake at 425-degrees for 20-25 minutes, or until golden brown. Serve immediately!