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Mini Blueberry and Orange Muffins

Mini Blueberry and Orange Muffins

These bite-sized muffins are ideal for lunchboxes, snacking on-the-go or breakfast. They are filled with fresh blueberries and a zesty orange flavour. Soft, moist and delicious, these are the perfect little treats!

Mini Blueberry and Orange Muffins

We all make blueberry muffins. It is such a classic flavour which works everytime. But this particular day I wanted to experiment and I saw a pack of oranges lying in my fridge. So I thought to combine these two flavours and it was like a match made in heaven. The freshness of blueberries and the zestiness of oranges was just so delightful.

Mini Blueberry and Orange Muffins

INGREDIENTS

  • 1 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup unsalted butter (softened)
  • 1/4 - 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 2 tbsp orange juice
  • 1 tbsp orange zest
  • 1 cup blueberries

DIRECTIONS

  1. Preheat your oven to 180 C and line your mini muffin pan with mini liners. This recipe makes 16 mini muffins.
  2. In a bowl, mix together the flour and baking powder.
  3. In your stand mixer or with a hand-held electric mixer whisk butter and sugar together till creamy.
  4. Then add your egg and vanilla extract and beat again. Scrape the sides of the bowl.
  5. Then add the orange juice and milk. Mix well.
  6. Gradually fold in your flour mixture, don't over mix.
  7. Then incorporate the blueberries and orange zest.
  8. Scoop around a tablespoon of the batter into each muffin liner. The batter will be level with the top.
  9. Sprinkle some granulated sugar on the muffins.
  10. Bake for 18-20 mins in the medium rack, until golden on top and cooked through. Test by putting a toothpick/skewer in the middle of the muffin. If it comes out clean, they are done.
  11. Let cool for 10 mins before transferring them to a cooling rack. Run a knife around if the muffins don't slide out.
  12. Store in an airtight box.

NOTES

  • I used exactly 1/4 cup + 2 tbsp of sugar in the batter. I found 1/4 cup to be slightly less sweet but sugar can be adjusted to your preference.
  • I used a mini 12-muffin pan. I baked the first 12 muffins and let the rest of the batter sit. And after the 12 were done I baked the remaining 4. You can use a 24-muffin pan if you have one and line 16 spots.

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