Orange-Blueberry Muffins, 7/11/14
Jason & Taylor Knapp
Green Leaf Grill 2 cups all-purpose flour 1 cup sugar 1 T baking powder 1 t salt 6 T cold butter or margarine, cut into 6 pieces 1 egg 2/3 cup milk 1 T fresh orange juice 1 t grated orange rind 1 t vanilla 1 cup fresh or frozen blueberries (do not thaw) Topping: 1/2 cup Turbinado sugar Heat oven to 400. Grease a standard 12-muffin pan, greasing pan top around cups as well. Mix flour, sugar, baking powder and salt in a large bowl. With a pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles fine crumbs. Lightly beat together egg, milk, orange juice, orange rind and vanilla in a small bowl until blended. Stir egg mixture into flour mixture until just blended. Fold blueberries into batter. Spoon batter evenly into prepared muffin pan. Bake in heated 400 oven 20 minutes or until golden and a wooden pick inserted in centers comes out clean. Remove muffins from pan to a rack. Serve warm. To make a loaf: Grease a 9x5x3-inch loaf pan. Bake in heated 350 oven 1 hour or until a wooden pick inserted in center comes out clean.