Happy February!
After returning home from our last trip up north, a lazy baking weekend followed. Sunday morning felt fresh and sunny, and with it the urge to bake something sweet, something delightful.
And quick breads are always a wonderful option to me.I had some blueberries and wholewheat flour waiting to be used, so needless to say that blueberry + orange muffins became part of our morning breakfast!
The fragrance of fresh baking and sweet blueberries...
Wholewheat Blueberries Orange Muffins
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Makes 11-12
125 g./ 1/2 C. Blueberries
1 C. Whole wheat flour
1 C. All Purpose flour / Plain flour
1 tsp. Baking soda
1/4 tsp. salt
3/4 soft brown sugar
2 Medium Eggs
Zest from 1 sweet orange
1/4 C. Vegetable oil
3/4 C. Milk
Preparation: Preheat oven to 180C/356F. Lightly grease 12 cup muffin pan.Set aside. In a medium bowl add dry ingredients {wheat flour, plain flour, baking soda and salt} Mix well. In a separate bowl combine sugar, eggs,zest, oil and milk, whisking well. Then stir in the flour mixture until all everything is combined. Pour and divide the batter into the muffin pan,add blueberries into the top of each muffin, pressing gently {about 4-5 each}. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool and serve with your favorite tea. Storing Muffins: Store in an airtight container into the refrigerator {they will stay fresh for up to 2-3 days}.
Blueberry + Orange Muffins
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