October 04, 2017
Breads, Fish, Fruit,
Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Mother's Day, Winter, Oven Bake, Vegetarian, Make it from scratch, Quick Breads, Muffins, Kosher Dairy more
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Preheat oven to 375 degrees F.
Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
Gently fold in the berries.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
Fill each muffin cup almost full of batter.
Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
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