I love muffins. They are a nice, portable breakfast, but the ones you buy in the grocery store or at a coffee shop are usually extremely high in calories, and are often very heavy.
These blackberry-orange muffins are nice an light. They aren’t too sweet and have a nice zing to them because of the orange juice and orange zest. You can use fresh or frozen blackberries, but these muffins work well as a base for almost any fruit muffin. Feel free to switch things up to suit your taste.
Blackberry-Orange Muffins
Makes 12 Large Muffins2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
4 tsp Baking Powder
1/2 tsp Salt
1/2 Cup White Sugar
1/2 Cup Brown Sugar
2/3 Cup Vegetable Oil
2/3 Cup Milk
1/3 Cup Orange Juice
2 Eggs, beaten
Zest of 1 large navel orange
2 Cups Fresh or Frozen Blackberries
Directions
In a large bowl, mix together flours, sugar, salt and baking powder.
In a separate bowl, wisk the eggs, oil, milk, orange juice, and orange zest.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon, just until the dry ingredients are moistened.
Fold in the blackberries.
Spoon the batter into greased or lined muffin cups, right to the top.
Place in a 350 degree oven and bake for approximately 25-30 min, until tops are golden brown.
Some additional tips & ideas for this recipe:
- Try using different berries, such as raspberries or blueberries, or a combination
- You can replace more of the all-purpose flour with whole wheat flour for healthier muffin
- For the orange juice, use the juice of the orange you zested. For me, 1 large navel orange is approx 1/3 cup juice
Tagged: berries, berry, blackberries, Blackberry, blackberry-orange muffin, Breakfast, Muffin, muffins, orange, orange muffins, quick bread
Uhh Yum!
Yeah, they are pretty good. Too bad we aren’t working in the same office anymore or I’d bring you one. 🙂
Maybe on Oct 5th???? 😉 😉
Oh, they’d be the perfect snack to take on our photography walk! 🙂
Reblogged this on By the Mighty Mumford and commented:
CAN’T GET ANY BETTER!!!!!!