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Blueberry Orange Muffins

I’m so excited to share the second muffin recipe in this month’s muffin madness series! The stars of this muffin include fresh or frozen (thawed) blueberries and freshly grated orange zest.  After battling through an usually cold winter here in the South, these muffins are a welcoming sign that Spring is on the way. You have to make these muffins soon and in Jem of the South fashion, go big or go home. Don’t make 12 baby muffins, make 6 bakery style muffins. You’ll thank me.

 

 

Blueberry Orange Muffins adapted from Joy the Baker

Makes 6 jumbo muffins or 12 regular muffins

 

Muffin Ingredients:  

7 tbsp unsalted butter

1/3 cup buttermilk

1 large egg

1 large egg yolk

1 tbsp vanilla

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2  tsp baking powder

3/4 tsp salt

1 tbsp orange zest

12 oz fresh or frozen (thawed) blueberries

 

 

Crumb Topping  Ingredients & Directions:

3 tbsp unsalted butter (softened)

1/2 cup all purpose flour

3 tbsp sugar

To prepare the crumb topping add the ingredients to a bowl and combine with clean, dry fingers until a crumble forms. Set to the side.

 

Muffin Directions:

Pre-heat your oven to 375 degrees. In a small sauce pan melt the 7 teaspoons of butter until it browns. You will know it’s browned when you smell the nutty fragrance that comes from the butter. Make sure not to burn the butter.  Set the butter to the side as you will add it to the muffin mixture later. Add all of the dry ingredients to one bowl, flour, sugar baking powder and salt.  In another bowl add the whole egg, egg yolk, vanilla, browned butter and buttermilk. Whisk the wet ingredients together then add to the dry ingredients. Stir until combined. Add the orange zest then fold in the blueberries. Fill your 6 or 12 muffin tin pan using an ice cream scooper to get evenly baked muffins. Once you spoon the muffin mixture into the muffin tin, generously  add the crumb topping on top of each muffin.

 

If you are baking 6 jumbo muffins bake for 25- 30 minutes. If you are making 12 muffins the baking time will be closer to 20-25 minutes. Make sure you check the muffins for doneness while they bake as oven baking times and temperatures vary. Once the muffins are done baking, cool completely,  then enjoy!

 

 

 

BlueberryOrangeMuffin

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5 Comments

  • Reply
    Sherry Eckles
    March 10, 2014 at 8:22 am

    My favorite muffin! I just had my coffee and now I want a muffin. Yummy, yummy! They look absolutely delicious.

    • Reply
      Tamara
      March 12, 2014 at 8:31 am

      They are the absolute best muffins mom!

  • Reply
    SugaChef
    March 13, 2014 at 11:37 am

    These looks delicious!I’ll make these and post a pic! I can’t wait to try them!

    • Reply
      Tamara
      March 16, 2014 at 2:26 pm

      These muffins are some of the best muffins I’ve ever made Chef! Please make them and share pictures!

  • Reply
    Cinnamon Coffee Cake Muffins JEM of the South
    March 17, 2014 at 6:48 pm

    […] I  tweaked the blueberry orange muffin recipe from last week to make  these cinnamon  coffee cake muffins. That’s the beauty of baking […]

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