Blueberry Muffins à la suisse
Blueberry muffins are a favourite in every household. Grated orange peel offers a hint of citrus in this recipe that’s great for breakfast, brunch, or as a snack. Be sure to make extras to freeze for later.
- Serves:
- 12
- Prep Time:
- 10 min
- Cook Time:
- 20 min
Ingredients
- 2 cups ( 500 mL ) whole wheat flour or all-purpose flour
- ⅔ cups ( 170 mL ) packed brown sugar
- 1 tbsp ( 15 mL ) baking powder
- Grated rind of one medium orange (about 1 tbsp/15 mL)
- ½ tsp ( 2.5 mL ) salt
- 1 1/2 cup ( 375 mL ) shredded Swiss cheese
- 1 1/2 cup ( 375 mL ) fresh or frozen blueberries
- 2 eggs
- 1 cup ( 250 mL ) milk (1%)
- ¼ cup ( 60 mL ) vegetable oil
- 1 tsp ( 5 mL ) vanilla extract
Instructions
-
Preheat oven to 375°F (190°C).
-
Spray twelve muffin cups with cooking spray or line with paper liners.
-
Combine flour, brown sugar, baking powder, orange rind and salt in large bowl; mix well. Stir in cheese and blueberries.
-
Whisk eggs, milk, oil and vanilla in medium bowl until blended. Stir into dry ingredients just until moistened. Spoon into prepared muffin cups.
-
Bake in preheated 375°F (190°C) oven until golden brown and firm to the touch, 20 to 25 minutes. Let stand for 5 minutes before turning out onto wire rack.
Notes
These muffins freeze well. To reheat, wrap one muffin in a paper towel and microwave on Defrost until warm, about 1 1/2 minutes.