Blueberry Orange Muffins
4 servings
30 minutes
Blueberry-orange muffins are an amazing combination of the tart taste of blueberries and the sunny freshness of oranges, making them a true treat. This recipe embodies a balance of sweetness and tenderness, bringing citrus freshness to traditional baking. Muffins became popular in Europe due to their airy texture and ease of preparation. A key feature of this dessert is the use of natural yogurt, which makes the dough especially soft and juicy. They are perfect for a morning breakfast with a cup of coffee or as a cozy snack during the day. Sprinkled with sugar, they develop a light caramel crust, while the aroma of cinnamon adds even more warmth and comfort to the baked goods. These muffins will be a wonderful addition to any table, bringing brightness of flavor and a touch of homey comfort.
1
Preheat the oven to 200 degrees. Grease 12 muffin cups with butter or place a paper liner in each.
- Vegetable oil: 2 tablespoons
2
In a large bowl, mix both flours, baking powder, baking soda, salt, and cinnamon.
- Wheat flour: 1.5 glass
- Wholemeal flour: 0.8 glass
- Baking powder: 1.5 teaspoon
- Salt: 0.8 teaspoon
- Soda: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
3
In another bowl, beat the egg with the egg white and add brown sugar, yogurt, orange zest, orange juice, vegetable oil, and vanilla. Mix well.
- Chicken egg (large): 1 piece
- Egg white: 1 piece
- Brown sugar: 0.6 glass
- Natural low-fat yogurt: 1 glass
- Orange juice: 0.3 glass
- Grated orange zest: 2 teaspoons
- Vanilla extract: 1 teaspoon
- Vegetable oil: 2 tablespoons
4
Add the egg mixture to the dry mix and mix well.
- Wheat flour: 1.5 glass
- Wholemeal flour: 0.8 glass
- Baking powder: 1.5 teaspoon
- Salt: 0.8 teaspoon
- Soda: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
5
Then add the blueberries and gently mix.
- Blueberry: 1.5 glass
6
Pour the batter into the molds and sprinkle sugar on top.
- Sugar: 1 tablespoon
7
Bake for 20-25 minutes until cooked and golden brown.