Challenging Arts & Crafts

Craving for More- Blueberry Muffins

My weekend´s  food shopping included these blueberries. It´s harvest time and they are on sale right now  in supermarkets and in  fresh markets around Vienna.

 I was in the mood to bake so I thought I would make the traditional blueberry Muffins.. This is always a very enjoyable recipe that my family and friends love. So everytime I bake this recipe, I double  the ingredients so I could bake more and freeze them...

Here´s how I make them:

Blueberry Muffins


Margarine and flour to coat  the muffin form

1 1/2 Cups blueberries (washed and dried-up with paper towels)

1 tbsp grated peel of an organic orange ( extract the juice, strained & set aside)

1 1/3 Cups pure Orange Juice ( freshly pressed juice of  2-3 oranges or ready made  
         from  Food store)

250 All purpose Flour 
100 grams Brown sugar
2 tsps Baking powder
1/2 tsp Baking Soda, Salt
1 egg- beaten
6 tbsp Olive oil
Confectioner´s sugar to dust muffin top

Makes : 12 pieces,
Preparation time: around 30 minutes
Oven temperature: 180°C 



1. Preheat the oven at 180°C, coat the Muffin form fully with Margarine
    then with flour.

   Grate 1/2 tbsp orange peel, then squeeze the juice and set aside for later use.

2. In a container, mix the sugar with baking powder, baking soda, and a dash of  
    salt, set aside.

3. In a second container, mix the beaten egg, olive oil, grated orange peel.
   Add this mixture to the 1st Container with the dry ingredients.

    By using a spatula or cooking spoon, mix thoroughly until the dry ingredients
    are well coated and moistened. Add the juice from the organic orange, mix well.
    Add the blueberries carefully mixing it with a spoon so that  they´re  well
    distributed in the batter.

4. Fill each of the form with 2 - 3 tbsp muffin mixture ( not more than 3/4 the size 
    of your form), place in the middle oven rack and bake for about  30 minutes. 
    Take out the muffin tray  from the oven, let stand for 5 minutes.

    Take the muffins out of the form and transfer onto a platter , cool completely and 
    sprinkle each top with confectioner´s sugar.

In this recipe, it is important that the batter is so moist and loosely mixed so that the muffins are a bit pluffy when baked.. I used olive oil (optional) instead of the normal vegetable oil in the mixtue. It may not alter the taste but at least , it gives the recipe a mediterranean touch....

Enjoy Baking !