(Makes 24 mini-muffins or 12 regular muffins)
You can certainly make these in regular muffin pans, but I was making these for my Patreon treat boxes, which have a fairy theme this month, so I went for mini muffins instead — smaller, cuter, fairy-sized. It does take a little longer this way to fill and bake them, but the result is adorable.
Skip the drizzle for a slightly healthier version — but it does add a very nice zing! My kids don’t like cooked blueberries (weirdos!), so I just left the blueberries out of the first batch; they loved the plain orange muffins, no drizzle required. (Kavi thinks she doesn’t like orange, but she is wrong.)
2 large eggs
2/3 c. granulated sugar
2/3 c. vegetable oil
1/2 c. sour cream (room temperature)
1/2 c. orange juice
1 t. vanilla extract
3 c. flour
2 t. baking powder
1 t. salt
zest of 1-2 oranges
1 c. blueberries
1 c. confectioners’ sugar
2-3 T lime juice
1 t. vanilla
1-2 T milk, if needed to thin drizzle
1. Preheat oven to 350F; grease mini muffin pans.
2. In a large bowl, add eggs, sugar, oil, sour cream, orange juice, vanilla, and zest; whisk until well-combined.
3. In another bowl, sift flour, baking powder and salt together.
4. Add dry ingredients to wet and stir until just combined; gently fold in blueberries, and scoop into muffin pan.
5. Bake 20-25 minutes, until the top is lightly browned and a toothpick comes out clean.
6. Remove muffins from oven; remove from pan and cool on wire rack.
7. Make drizzle: whisk together confectioners’ sugar, lime juice, vanilla. If a thinner consistency is desired, whisk in 1-2 T milk.
8. When muffins are completely cooled, drizzle, let set, and enjoy.