Tender Blueberry Muffins

  • Yield: 1 1/2 dozen
  • Prep: 10 mins
  • Cook: 30 mins


3 1/2cups all-purpose flour
1 1/2teaspoons baking powder
1/4teaspoon baking soda
3/4teaspoon salt
1tablespoon unsalted butter, softened
1 1/2cups packed brown sugar
2-- eggs
1teaspoon vanilla extract
1/2teaspoon orange extract
1teaspoon finely grated orange rind
1 1/2cups buttermilk
3cups fresh blueberries
-- Turbinado sugar, for garnish


  1. Preheat oven to 350F. Place paper liners in 18 (standard size) muffin cups. Lightly spray liners with cooking spray.
  2. Sift together flour, baking powder, baking soda and salt.
  3. Combine butter and brown sugar. Beat with a mixer until smooth. Add eggs and beat well. Add extracts, buttermilk and orange rind. (Mixture will seem to separate.) Add flour 1/2 cup at a time, beating just until combined. Gently fold in blueberries.
  4. Spoon batter into muffin liners (a heaping 1/4 cup per muffin). Place in oven and bake 30 minutes, or until light golden and springy to the touch. Sprinkle turbinado sugar on tops. Cool in pans 15 minutes. Remove and serve warm.

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0
  • Fat 1.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 190mg
  • Potassium 110mg
  • Carbohydrate 41g
  • Fiber 1g
  • Sugars 21g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 8%