Blueberry and Orange MuffinsAs I said in the post of the Cherry Kale Red Tea Smoothie, one of my problems when I go to Costco is that I tend to buy very large quantities of fruit. In my defense, it is impossible to resist when you find a kilo of blueberries with the same price as 250 grams at the regular supermarket. For that reason, for the past week, I have been adding cherries and blueberries to almost everything I eat. Blueberry and Orange MuffinsProbably my favorite muffin when I was younger, was the blueberry muffin. I loved the small moist pieces of berries inside the bread. In the past, I didn’t care about the ingredients on the food I ate. I’m pretty sure that my favorite brand of blueberry muffins was packed with chemicals, artificial ingredients and sweeteners. I remember they were individually wrap and they were huge! Blueberry and Orange MuffinsThroughout the years I think I have discovered better muffin flavors, some with more sophisticated ingredients. But this time I wanted to prepare some blueberry muffins to remember my childhood tastes. I made some modifications that maybe myself at age 8, would not have approved: I used soy milk, whole wheat flour and instead of vanilla flavor I chose orange. Blueberry and Orange MuffinsI was impressed with the amount of recipes of blueberry muffins that I found on food blogs. It seems that everyone has their own recipe. It is as if there was a kind of secret law that says that in order to have a food blog you need to have a blueberry muffin recipe. Well then, with this recipe I join the club! Blueberry and Orange MuffinsI found a recipe in a book that caught my attention because instead of using all-purpose flour, used bread flour. Usually my muffins end up with a flat top, not with a perfectly elevated top like in an ad. So I decided to use some bread flour to see the result. I think it works. The muffin tops rise much more and gives them that perfectly muffin look. I will continue experimenting with bread flour on other muffins. Blueberry and Orange MuffinsI’m not sure if at 8 years old, I would have approved these muffins, but 20 years later, I loved them! They have the perfect moist balance, the orange flavor accentuates as they get older, the bread flour gives them a very good looking top and the streusel gives a hint of cinnamon … yum! A must try!

Blueberry and Orange Muffins
Yields 12
HIGH ALTITUDE BAKING
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the muffins
  1. 1 seedless orange
  2. ⅔ cup canola oil
  3. ½ cup + 1 Tablespoon soymilk
  4. 2 eggs
  5. 142 gr (5 oz) bread flour
  6. 142 gr (5 oz) whole-wheat flour
  7. 160 gr (5.64 oz) brown sugar
  8. 1½ teaspoon baking powder
  9. ¼ teaspoon salt
  10. 1 cup blueberries
For the streusel
  1. 6 Tablespoon flour
  2. 2 Tablespoon brown sugar
  3. ⅛ teaspoon ground cinnamon
  4. 38 gr (1.34 oz) softened butter
  5. ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 180°C (350°F). Grease with baking spray 12 silicon muffin molds or line a muffin tin with paper liners.
  2. Grate the orange and squeeze its juice. You only need ⅓ cup juice.
  3. In a small bowl, mix all the ingredients for the streusel until well combined and crumbly. Reserve.
  4. In a medium bowl, whisk together the orange zest, orange juice, oil, soymilk and eggs.
  5. In another medium bowl, mix together the bread flour, whole-wheat flour, baking powder and salt. Mix the dry ingredients with the wet ingredients. Gently fold in the blueberries.
  6. Fill muffin molds, almost to the top of its capacity. Sprinkle evenly with the streusel.
  7. Bake muffins for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for 10 minutes.
  8. Enjoy!
Adapted from Sarabeth's Bakery: From My Hands to Yours
Adapted from Sarabeth's Bakery: From My Hands to Yours
Sweet Cannela https://www.sweetcannela.com/

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