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Blueberries and orange muffins

Author: 5/15
Muffins aux bleuets et à l'orange
Preparation 20
Baking 20
Portions 12
Freezing No


  • 250 ml (1 cup) of all-purpose flour not blanched
  • 250 ml (1 cup) of whole wheat flour
  • 20 ml (4 teaspoons) of baking powder
  • 60 ml (1/4 cup) of butter or non-hydrogenated margarine
  • 125 ml (1/2 cup) of brown sugar
  • 2 eggs
  • 250 ml (1 cup) of milk
  • 375 ml (1 1/2 cup) of fresh or frozen blueberries
  • 30 ml (2 tablespoons) of orange zest
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  • Preheat oven at 400 °F (200 °C).
  • Set 12 paper molds into a 12 cup muffins mold or oil the cups.
  • In a bowlo, mix flours with baking powder.
  • In another bowl with an electric mixer, whisk butter with brown sugar until the mixture blanch. Add eggs and mix until obtaining an homogenized paste. Add milk.
  • With a wooden spoon, add dry ingredients. Mix until obtaining an homogenized preparation. Avoid mixing too much.
  • Add blueberries with orange zests. Stir lightly few seconds.
  • Pour paste into cups. Oven bake 20 minutes, until a toothpick set at the center gets out clean.
  • Remove from oven. Unmold and cool down on a grill.

Chef's notes