Blueberry and Orange Duffins
Here is my latest version of our favorite sweet snack. My daughter loves duffins and can’t get enough of them. She is always reminding me to make more.
Honestly- I keep forgetting or get too busy- and then remind myself how quick they are to make. I am usually done mixing them before my oven gets to the right temperature.
So, I finally decided to make them as I got back from Trader Joes. I bought dried wild blueberries and planned on adding them to the duffins. I paired the blueberries with some orange zest. I added half the amount of the milk in the original and substituted orange juice for the other half. The combination of the zest and the juice imparted wonderful flavor to the duffins.
I tasted one as they came out of the oven and really liked it but was a bit afraid my daughter may not enjoy the flavor. I gave one to her later in the afternoon and she claimed they were the best duffins I have ever made.
So, there you go- try the blueberry and orange ones- they are really good.
- ¾ cup raw sugar
- 1 large egg
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup extra light olive oil
- ½ cup 1% milk
- ½ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ½ cup dried wild blueberries
Topping
- 1 tablespoon butter, melted
- ½ cup fine raw sugar
Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk and orange juice. Mix to combine. Add the vanilla extract and orange zest. Mix well.
In a small bowl, sift the flour, baking powder, and salt. Pour into the egg mixture and stir well. Add the dried blueberries.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl.
Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.
