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
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