Blueberry Muffins

This past summer I received over 60 pounds of blueberries, which I froze and have been enjoying ever since. However, 60 pounds is a lot of blueberries so I am always on the look-out for recipes to use them. I came across this recipe for blueberry muffins in a recent issue of Family Circle.

What you'll need:
2 cups flour
3/4 cup sugar (plus a few tsps. for sprinkling on top of muffins)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
2 eggs
1/2 cup veg. oil
1 tsp. grated orange zest
1 cup fresh blueberries (I used frozen and they worked just fine)

Heat oven to 375, coat muffin pan with nonstick cooking spray. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, whisk together milk, eggs, oil and orange zest. Pour milk mixture into well in flour mixture:
Stir until combined. Fold in blueberries. Spoon batter into muffin pan and fill each cup about 3/4 full. Sprinkle each muffin with sugar:

Bake at 375 for 22-25 minutes, until lightly brown. Remove from pan and cool on wire rack. Makes a dozen.

Level of Difficulty: Super easy and quick! 2 out of 5 for difficulty (you do have to zest an orange:)

Taste Test: These muffins are good. My kids loved them, as did I. These may be my new favorite blueberry muffin recipe. 4 out of 5 for taste.