Forever and a day- that’s how long it’s been since I last shared a recipe with you all! Today’s post is a classic bake- these blueberry and orange muffins make the perfect brunch treat or midweek pick me up. Their flavour is fully rounded and they are deliciously moist. The plump blueberries provide vibrancy and the orange rind has just the right amount of zing. The subtlety of the cream cheese frosting completes these muffins and makes them an absolute dream alongside a cup of english breakfast tea or warm coffee!
Blueberry and Orange Cupcakes:
One tablespoon of milk.
One teaspoon of vanilla extract
Two cups of all purpose or plain flour.
Half a teaspoon of pink himalayan salt.
One and a half tablespoons of baking powder.
One and a half cups of blueberries, either fresh or frozen.
Half a cup unsalted butter. Tub butter is preferable as it is smooth and without clumps.
One cup of sugar- you can opt for granulated or brown sugar depending on how sweet you want the muffins to be.
Half a cup of plain greek yoghurt- this is the magic ingredient that makes your muffins so fluffy and moist!
Cream cheese frosting:
A pinch of pink himalayan sea salt.
One teaspoon pure vanilla extract.
Three quarters of a cup of icing sugar.
Half a cup of unsalted butter, preferably from a tub.
A full fat block of philadelphia cream cheese, softened to room temperature.
Begin by preheating your oven to 180 degrees celsius. Then, taking a large bowl, mix the butter and sugar thoroughly. Once you’re satisfied with the consistency of the batter, add the eggs one at a time. Make sure to beat well after each addition. Continue to add the grated orange zest, vanilla, yoghurt and milk. Continue mixing until combined. In a separate bowl, combine flour, baking powder and salt. Finally, add blueberries and toss lightly to coat them with the flour mixture. Be careful not to burst the berries!
Next, add your wet ingredients to the dry and stir until just combined. At this point the batter will be thick. Grease a muffin tin of your choice with butter and scoop the mixture in. Bake for twenty o thirty minutes at 180 degrees celsius. Make sure to set a timer and take frequent breaks to check on progress!
While the muffins bake, use the remaining time to prepare your cream cheese frosting. Find a handheld or stand mixer fitted with a paddle or whisk attachment, then beat cream cheese and butter together on high speed until smooth and creamy. Then add icing sugar, vanilla and salt. Beat on a low speed for thirty seconds and then switch to high speed for another two minutes. If you want the frosting to take on a thicker consistency, add extra icing sugar. This is the easiest way to avoid runny frosting.