Blueberry Orange Muffins

Today we have another wonderful guest post! These muffins look so good. Blueberries are one of our favorite fruits, my boys will love these! Thank you so much Melanie! 

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Hi, Love to Be in the Kitchen readers! I’m so excited to be visiting today! I am Melanie from Forty Eighteen and I blog all about home and family. I am wife to my college sweetheart and mom to 5 beautiful girls who love to laugh and have fun together.

Somehow I blinked and summer flew by. I just can’t believe school starts in a week!

Of course that means it’s time to find some new breakfast ideas for school mornings. These Blueberry Orange Muffins may sound like an unusual combo, but they taste like a little bite of sunshine! They’re easy to toss together and make just the right amount so you’re not trying to figure out what to do with 37,519 extra muffins.

Blueberry Orange Muffins

1 3/4 c flour
1/3 c sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 c milk
1 egg, slightly beaten
1/4 c butter, melted and slightly cooled
3 Tb orange juice concentrate, thawed
1 tsp vanilla
3/4 c fresh or frozen blueberries, thawed

Start by preheating your oven to 400. Then line your muffin pan with baking cups — or get a cute assistant to do it. Joy’s assigned dinner job tonight was chef, so she was my fabulous helper. This recipe makes 12, so you only need one standard muffin pan.

Now grab a pretty big bowl and mix up the dry ingredients. That’s the flour, sugar, baking powder, baking soda, salt, and cinnamon. Give it a good whisk and set it aside for a bit.

In a smaller bowl, mix the wet ingredients. That’s the milk, egg, butter, OJ concentrate, and vanilla. Mix these until well combined.

Now it’s time to pour the wets into the drys. Be careful not to over-mix these. You just want to mix until the dry ingredients are just moistened. It’s okay if it’s lumpy – that means you did it just right!

Now add those blueberries! Be sure to fold them in gently so you don’t end up with mashed up blueberries. Just mix them in until they look pretty evenly distributed so you don’t end up with some MAJOR berry muffins and some with only 1 lonely berry.

Fill the muffin cups about 3/4 full. Honestly, I don’t usually fill my muffin cups as full as I did with these babies, but it worked out perfectly! So don’t be afraid to fillerup.

Speaking of filling up muffin cups… Do you know the greatest way to do that without making a colossal mess? Cookie scoop! You’re welcome.

Toss those puppies in the oven and bake for 20-25 minutes. If you used frozen berries, you’ll probably want to add another 5 minutes to the time. When they’re done, let them cool in the pan for a few minutes and then remove them to a wire rack. Serve them warm with plenty of butter. Yummmmmmm

What do you do for breakfast on school mornings?