Blueberry Orange Muffins

Blueberry orange is one of the best combinations, and when you make a batch of muffins with this combo, the result is heavenly. And of course, what completes these heavenly muffins, is a thin layer of drizzled icing. Enjoy!

Ingredients make 8 muffins

2 large eggs -room temperature

1/2 cup sugar

1/4 cup canola oil

2 tsp vanilla

Zest from one medium navel orange

1/3 cup freshly squeezed orange juice

1/2 cup 35% whipping cream -room temperature

1 1/2 cups flour

2 tsp baking powder

1/2 cup frozen wild blueberries

1 tbsp milk

7-9 tbsp icing sugar

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Bakers note

I like to put the frozen blueberries on paper towels to defrost them a bit before I bake with them to allow the excess liquid from the blueberries to soak into the paper towels. This will keep your muffins from having soggy pockets around the blueberries.

Directions

- Line a muffin tin with paper liners or lightly butter and dust with flour.

- Pre-heat the oven to 350 degrees F.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Whisk in the orange zest and orange juice.

- Whisk in the whipping cream.

- Put the flour and the baking powder in a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the blueberries. Don't over mix.

- Fill the muffin tin with batter, leaving some space at the top.

- Bake for 18-20 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.

- Place the muffins on a wire rack to cool.

- When the muffins are cooled, whisk together the milk and icing sugar until smooth.

- Drizzle the icing on top of the muffins.