Hostess With The Mostess

Blueberry Sunrise Muffins


1 Tbs baking powder

1 1/2 cups all purpose flour

1/2 tsp salt

1/4 cup sugar

4 Tbs unsalted butter, melted and cooled

1 large egg, beaten

3/4 cup plus 2 Tbs milk

1 Tbs fresh orange zest

Juice of 1/2 of a medium orange 

1 cup fresh blueberries


Preheat oven to 400 degrees. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray.

Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).

Add the blueberries to the bowl and stire them in just enough to combine.

Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Serve warm.

Blueberry Sunrise Muffins Dine & Dish

Recipe Source:

Dine & Dish