Ingredients for Blueberries And Orange Muffins
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Plain Yogurt
- ½ cup orange juice
- Vegetable Oil
- 1 tablespoon orange zest
- 2 large eggs
- 1 ½ cups fresh or frozen blueberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blueberries And Orange Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Blueberries And Orange Muffins
- Preheat oven to 400°F (200°C). Grease 12 muffin cups or line with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup plain yogurt, ½ cup orange juice, ½ cup vegetable oil, 1 tablespoon orange zest, and 2 large eggs.
- Create a well in the center of the dry ingredients. Pour in the wet ingredients and gently stir until just combined. Do not overmix.
- Gently fold in 1 ½ cups fresh or frozen blueberries.
- Fill muffin cups about ¾ full.
- Sprinkle with an extra tablespoon of granulated sugar, if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
77g
Fat
5g
Carbs
12g
