Blueberries and orange are a delicious combination and make tempting muffins. Serve at room temperature or still slightly warm from the oven. Split a muffin in half and spread with butter and jam to make a nice morning treat with breakfast.

Blueberry Orange Muffins

Ingredients:

Batter:

1¾ cup all-purpose flour

1/3 cup granulated sugar

2½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

1 large egg

¾ cup milk (preferably whole milk)

¼ cup unsalted butter, melted and slightly cooled

3 tablespoons undiluted orange juice concentrate, thawed

1 teaspoon pure vanilla extract

1 cup fresh blueberries, rinsed and dried

Topping:

3 teaspoons granulated sugar

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a standard 12 cup muffin pan or line with paper cups.
   
   Batter:
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon, set aside.
   
   
3. In a medium bowl, beat the egg with a wire whisk until frothy. Add milk, melted butter, orange juice concentrate, and vanilla; whisk together until completely mixed. Pour mixture into flour mixture; use a wooden spoon and stir just until moistened. Fold in blueberries.
   
   
4. Divide the batter evenly between the 12 muffins cups.
   
   Topping:
5. Sprinkle the tops of each muffin with ¼ teaspoon sugar.
   
   Bake:
6. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire cooling rack to cool for 10 minutes. Turn the muffins on their sides in their cups and let finish cooling.
   
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