2 cups self-rising flour
1/2 cup superfine sugar
1 large egg
1 cup whole milk
1/4 cup (1/2 stick/2 oz./56g) butter, melted
1 tablespoon grated orange zest
1 cup fresh or frozen blueberries* (see note below)
For Glaze: (optional)
1 cup confectioners' sugar
2-3 tablespoons orange juice
Sliced almonds or hazelnuts
For the Muffins
1). Preheat oven to 400 degrees F (200 degrees C). Spray 6 jumbo muffin cups (or 12 regular size muffin cups) with cooking spray.
2). In a large mixing bowl, combine the flour and sugar. Stir until combined.
3). In a small bowl, beat egg and stir in milk and melted butter. Add mixture to dry ingredients, stirring in the orange zest, and gently stiring in the blueberries. Mix lightly and quickly; do not overmix batter. Batter will be a bit lumpy.
4). Spoon mixture into prepared muffin cups, filling each cup two-thirds full. Bake for 20 - 25 minutes, or until a toothpick inserted into center of muffin comes out clean (with no moist crumbs on it). Let muffins cool in pan for 10 minutes, then transfer from pan to wire cooling rack to cool completely, about 30 minutes. Spread tops of muffins with glaze when cool, or dust tops with confectioners' sugar if desired.
For the Glaze
When muffins have cooled, make the glaze. In a small bowl, stir together the confectioners' sugar and the orange juice; adding juice a little at a time, until glaze is of a drizzling or spreading consistency. With a pastry brush or a spoon, spread or drizzle glaze over tops of muffins. Sprinkle sliced almonds (or hazelnuts, if using) over the glaze. Let glaze set, about 20 minutes.
Muffins are best eaten within two days of baking. Store fresh muffins in a container with a loose-fitting top, as they can become sticky in an air-tight container.
*Note: If using frozen blueberries, do not defrost them. Add them to the muffin batter while still frozen. If thawed they will turn the batter purple.
Makes 6 jumbo size muffins, or 12 regular size muffins.
Photograph taken by Diana Baker Woodall ©2003
Date: October 31, 2003