Blueberry Muffins

Blueberry Muffins


  • 2 ⅓ cup all purpose flour
  • 1 ¼ cup white sugar
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • 1 T (approx.) grated orange rind, from one large orange, this is the SECRET INGREDIENT!
  • 2 eggs
  • ½ cup vegetable oil
  • 1 ¼ cup buttermilk
  • 1 ¼ cup fresh or frozen blueberries
  • If using frozen, do not defrost before stirring into batter


  1. Preheat the oven to 400 degrees F. Line 20 muffin cups with paper liners. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg.
  2. In a medium sized bowl, combine the eggs, oil, buttermilk and orange rind, with a wire whisk.
  3. Add the egg mixture all at once to the dry ingredients, stir with a wooden spoon, until the dry ingredients are moistened, about 15 full stirs around the bowl. DO NOT OVERMIX.
  4. Add blueberries, and FOLD IN GENTLY, you do not want them all to “burst”, your batter will turn bluish green (not pretty in my opinion!)
  5. Fill the muffin cups three - fourths full and bake 17-18 minutes or until lightly browned. Check after about 15 minutes to see how they are doing.
  6. Remove muffins from tins and allow to cool on wire racks.


IF you have any leftovers, these freeze beautifully. Leftover ideas: I freeze in packets of four. These make a great gift basket add-in. Also, you can use leftover muffins in my No Bake Blueberry Yogurt Parfaits

TB Blueberry Parfait

No Bake Blueberry Yogurt Parfaits