BY: ELENA ROCHE
It’s amazing how little effort goes into making muffins and yet the guests are always delighted to find out they were made from scratch just for them. So we would like to share our Blueberry Muffin recipe.

Twelve Perfect Blueberry Muffins
1 & 1/2 cups Self Rising Flour*

1 cup Sugar

2 eggs

1/3 cup Canola Oil

1/2 Small Orange

1/2 Tbsp. Orange Zest or Rind

1 cup Milk

1 cup Frozen Blueberries

*If you don’t have Self Rising Flour, use the same amount of All-Purpose Flour plus 1/2 Tbsp of Baking Powder. For Gluten-Free muffins use the same amount of Bob’s Red Mills Gluten Free Flour, 1/2 Tbsp. of Baking Powder and reduce the amount of milk to 3/4 cup.

Preheat your convection oven to 375 degrees Fahrenheit or 190 degrees Celsius. Mix flour and sugar in a bowl and make a well in the center. Add eggs, Canola oil, milk and gently squeeze half of the orange to drizzle the juice over wet ingredients. Take the orange rind and grate enough of it to fill 1/2 Tbsp loosely. Add it to the well and mix with a whisk until evenly moist. Add frozen blueberries and mix very lightly. Use a measuring cup of 1/4 size to spoon the mixture into lined muffin tins. A heaping 1/4 cup of mixture equals one muffin. Sprinkle some sugar on top and bake in the convection oven for 18 minutes or until a toothpick inserted through the middle comes out dry. If you don’t have a convection oven you may need to increase baking time. After the oven, let muffins sit for three minutes or so to let some steam out. Serving too soo will result in misshapen muffins. Serve with a side of butter.