When I was a wee tyke, my Mom would make a big breakfast for the family almost every Saturday morning. Typically, the breakfast would consist of grits, eggs, bacon and either toast or muffins. Most of the time, mom would mix the strawberry and blueberry packages of White Lilly Muffin Mix together to make the best muffins ever. When they came out of the oven, my dad would split them open and butter them so that the butter was super melty when they got to the table.
I’m pretty sure my Grandmother also used the same mix packets but sometimes, she would use orange juice instead of milk. Thinking back, I’m guessing they just didn’t have milk one morning and subbing in OJ was an oops moment but they turned out great in the end. The lesson here is that you should never be afraid to try new things in the kitchen because sometimes you come up with a new favorite recipe.
These muffins are an homage to those family breakfasts and Grandmother’s orange muffins. They’re light and tender, chock full of berries, and have a lovely orange flavor. The next time you make a big breakfast for the family (or accidentally run out of milk), you might want to give these a try!
- 1¾ Cups Flour
- 1 Tbs Baking Powder
- ½ tsp Salt
- ½ Cup Sugar
- 1 Egg, Beaten
- 1 Cup Orange Juice
- ¼ Cup Melted Butter
- 1 Cup Blueberries Tossed with ¼ Cup Flour
- Preheat the oven to 375⁰ and spray a 12-well muffin pan with non-stick cooking spray.
- In a large bowl, combine the flour, baking powder, salt and sugar.
- Add the egg, orange juice, and butter and mix until just combined. Be careful not to over mix.
- Fill each well of the muffin pan about ¾ full and bake for 20 – 25 minutes until a toothpick inserted into the center of the muffin comes out mostly clean.
Tossing your blueberries in a wee bit of flour helps them to stay suspended in the batter. If floating berries elude you (like they do for me sometimes – see picture), try sprinkling a few on top of the muffins just before you put them in the oven. The batter should set before they sink all the way down.
You can freeze leftover muffins if you want but they’re so simple to make, there’s really no need. A way better use of freezer space is for storing berries.
One of my life goals is to make a perfectly domed muffin like you get in a bakery. I have not yet succeeded but one day I will. If you have any tips, please share them in the comments!