# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 2 large eggs
09 - 1 cup milk (dairy or non-dairy)
10 - 1/3 cup vegetable oil (or melted butter)
11 - 1 teaspoon vanilla extract
12 - Zest of 1 orange
→ Fruit
13 - 1 1/4 cups frozen or fresh blueberries (unthawed if frozen)
→ Optional Topping
14 - 2 tablespoons coarse sugar
15 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
03 - In a separate bowl, whisk eggs, milk, oil, vanilla extract, and orange zest until well blended.
04 - Pour wet ingredients into dry ingredients and fold gently until just combined, avoiding overmixing.
05 - Carefully fold in blueberries to distribute evenly.
06 - Divide batter evenly among prepared muffin cups.
07 - Combine coarse sugar and cinnamon; sprinkle mixture atop each muffin before baking.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into centers comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
