I wish I could count how many hundreds of these I baked when I was a corporate chef! One of the executives would always ask that some be set aside for her to have later! I think making a double batch of muffins is a great idea to store in the freezer, ready for breakfast or morning/afternoon coffee or tea. We have a very large blueberry industry here in B.C. so it is always a treat to use fresh blueberries in season, or buy them and freeze for later.
Makes 7 or 8 Muffins
1 ½ cups unbleached flour
3/4 cup sugar (1/2 cup for muffins + 1/4 cup or more, for dipping muffins after baking)
2 tsp. baking powder
½ tsp. salt
½ cup milk (homogenized not low fat)
¼ cup melted unsalted butter
1 large egg
1 cup fresh or frozen blueberries
2 tsp. finely grated orange peel
3 Tbsp. melted butter for brushing muffins after they are baked)
Preheat oven to 400 F.
Either grease twelve 1/3 cup muffin cups or line with paper muffin liners (I like to use the liners, less clean up.)
Combine the flour, ½ cup sugar, baking powder & salt in a large bowl. Whisk in the grated orange peel. Whisk the egg in a small bowl, then add the melted butter & whisk until blended. Add to dry ingredients & stir, gently just until bleaded. Fold in the blueberries.
Spoon the batter into prepared muffin cups, dividing equally. (I have always used an ice cream scoop, it works really well). Place in the oven & bake until golden brown & a tester inserted into the centre of the muffin comes out clean, about 20 minutes. Remove from oven & cool just a bit (5 minutes). Have ready the extra sugar & 3 Tbsp. melted butter. Remove the muffins from the pan onto a baking rack. Brush each muffin with melted butter then dip into the sugar. Yum yum!