The Best Blueberry Muffins and Fresh Cranberry Orange Muffins
Course
Breakfast
Cuisine
American
Keyword
muffins
Servings12muffins
Ingredients
2cupsall-purpose flour
2Tbspground flax seedoptional
2Tbspwheat germoptional
2-4Tbspcollagen protein powderoptional
2/3cupsugar
2tspbaking powder
1/4tspsalt
1cupblueberriesfresh or frozen - for blueberry muffins
1cupfresh cranberrieschopped - for cranberry orange muffins
1tspgrated orange rindzest - for cranberry orange muffins
1cupmilk
1/4cup(1/2 stick) melted butter
1/2tspvanilla extract
1large egg
1/4cupturbinado sugaror larger crystal sugar
Instructions
Pre-heat oven to 400 degrees F and grease regular-sized 12-muffin pan (or use liners)
Combine flour, flax seed, wheat germ, protein powder, sugar, baking powder and salt in a large bowl and mix well with a whisk.
Mix in blueberries or cranberries and orange zest and coat w/ flour mixture.
Make a well in the center and add milk, butter, vanilla and egg and stir until just moist.
Spoon batter evenly into 12 muffin cups
Top each muffin w/ about 1/2 tsp of turbinado sugar (or larger crystal sugar)
Bake for 15-18 minutes or until toothpick inserted in muffin center comes out just clean.
Recipe Notes
Note: These muffins freeze well. Bake them ahead of time, cool completely and store in freezer bags. To serve, cover frozen muffins in aluminum foil and bake at 350ยบ F in your oven or toaster for 15 minutes or until heated throughout.