Dine and Dish

Food blog with family recipes

Keeping it Sunny (Recipe: Blueberry Sunrise Muffins)

Would you like to know what happened to me while I was at church yesterday? I was sitting in mass when my 3 year old told me she needed to go potty. I took her back to the ladies restroom, she did her thing, I bent down to help her pull up her panties and before I know it, the automatic flusher flushed the toilet. My face was down, toilet high and surprise…I had toilet water splash up in my face… pre-flushed toilet water, I might add.  You can bet that it was not the most joyous moment in my life.

It is a great thing that I started my day off with these tasty muffins or I may have been just grumpy enough after that to be in a bad mood for the rest of the day. The muffins were such a hit with my family and with the touch of citrus were refreshing enough to start my day off on the right foot. A little toilet water in the face was not about to make my mood go down the drain, so to speak. I can’t guarantee you will have the same “take on the day” feeling I had after eating these muffins, but a little citrus sunshine in the morning is sure a great way to attempt a great start!

Blueberry Sunrise Muffins

1 1/2 cups all purpose flour
1 Tbs baking powder
1/2 tsp salt
1/4 cup sugar
4 Tbs unsalted butter, melted and cooled
1 large egg, beaten
3/4 cup plus 2 Tbs milk
1 Tbs fresh orange zest
Juice of 1/2 of a medium orange   1 cup fresh blueberries

Preheat oven to 400 degrees. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray.

Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).

Add the blueberries to the bowl and stire them in just enough to combine.

Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Serve warm.

Reader Interactions

Comments

  3. Jimi says

    These look great and, since we’re currently on a muffin kick, we’ll add them to the list. Of the four kinds I’ve made so far, our foster son has liked your pumpkin muffins the best.

    I didn’t notice in the recipe where it listed the amount of blueberries to use though. Could you specify? Thanks!

    Jimis last blog post..First Day on the Job

  5. Julia says

    Oh, that sucks! Glad to hear you were able to brush it off with afterglow of yummy muffins!

    Julias last blog post..Spring’s Last Hurrah

  8. Claire says

    Wow…sounds like fun! Just to “comfort” you a bit…”fresh” unflushed toilet water would still be sterile…as long as it was just number 1! 🙂

    The muffins look great. I just made some raisin bran muffins that called for orange juice but I didn’t have any so I used lemon juice. That citrus taste is so pleasant!

    Claires last blog post..Toffee Taste without the Toffee Tug

  12. maris says

    These do look good and all…but I think I would have still needed an immediate shower!

    mariss last blog post..The Cranberry Bait and Switch: Citrus Chocolate Chunk Cookies

  20. emiglia says

    Poor you! Some days are just… yeah.

    I’m definitely digging citrus right now: so summery, and especially great when mixed with all the summer fruit out there right now. Thanks so much for this recipe!

    emiglias last blog post..Citrus Salad

  26. Lisa :) says

    You poor thing! The things moms have to go through….
    Blueberries muffins look GOOOOOD! I’m hungry. Do you need an assistant in the kitchen?! 😉

  27. lululu says

    oh, poor thing! but, on positive side, isnt it a unique parenting experience?!

    i love your muffins!

    lululus last blog post..Linguine with White Wine Clam Sauce

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