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Description
Blueberry muffins are always a popular choice for a breakfast on the run, especially for the little ones, and they are also good for tucking into school lunchboxes -- or even as a wholesome afterschool snack. In other words, blueberry muffins are pretty much good any time of the day. These are brightened with the finely grated zest of a tangerine, but lemon zest or orange zest would also work.
Ingredients
US|METRIC
4 SERVINGS
- 125 grams blueberries
- 200 grams flour
- 1 tsp. baking powder
- 130 grams brown sugar
- 200 grams butter
- 3 eggs
- 1 tangerine
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Directions
- Whisk the butter at room temperature with the sugar until creamy. Add the eggs one by one, continuously whisking. Add the zest of 1 tangerine, then add the sifted flour and baking powder.
- Mix in some of the blueberries. Line the wells of a muffin tin with paper baking cups and pour the batter into the cups. Top off the batter-filled cups with the rest of the blueberries. Bake for 40 minutes at 360°F.
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