Lisa Atwood, Rebecca Courchesne, Rick Field

Blueberry-Citrus Muffins

Name: Blueberry-Citrus Muffins
Yield: Makes 16 muffins
Ingredients: About 1 cup (10 oz/315 g) Blueberry-Citrus Preserves (opposite page), strained if necessary; 1 egg; 1 Tbsp grated orange zest; ½ cup (4 fl oz/125 ml) sour cream; ⅓ cup (3 fl oz/80 ml) canola oil; ¾ cup (6 oz/185 g) sugar; ½ cup (4 fl oz/125 ml) milk; 1 tsp baking soda (bicarbonate of soda); ½ tsp salt; 2¼ cups (11½ oz/360 g) all-purpose (plain) flour; 2 tsp baking powder

Preparation info

Makes
16
muffins

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Enjoy moist and flavorful blueberry muffins year-round by using blueberry preserves instead of fresh berries. If your preserves are syrupy, drain them before adding them to the batter to ensure that the muffins aren’t too sweet and that the syrup doesn’t turn the batter purple.

Ingredients

2¼ cups (11½ oz/360 g) all-purpose (plain) flour
2

Preserve
Cake
Vegetarian

Method

Preheat the oven to 400°F (200°C). Grease 16 standard muffin cups; fill any unused cups with water to prevent warping.

In a large bowl, stir together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, milk, sour cream, oil, egg, and oran