Preparation:
1. Preheat oven to 425 oF. 2. Combine powdered sugar, 1 teaspoon orange rind, and orange juice in a small bowl; stir well, and set aside. 3. Combine remaining 1 teaspoon orange rind, flour, and next 3 ingredients in a medium bowl; stir well. Add frozen blueberries, and toss gently to coat. Combine milk and next 3 ingredients; stir well with a whisk. Add milk mixture to dry ingredients, stirring just until moist. 4. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 425 oF for 22 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Drizzle powdered sugar glaze over tops of muffins. Serve warm.
Make-ahead tip: Let glazed muffins cool completely on a wire rack. Freeze muffins in an airtight container up to 1 month. Thaw at room temperature. Microwave muffins, 1 at at time, at MEDIUM (50% power) until warm, if desired. |
