These delicious orange blueberry muffins are refreshing, light and easy to make. These soft and moist muffins are perfect for breakfast or as a snack. No mixer needed!
You can make these blueberry orange muffins when you want to make easy sweets. They are great for breakfast, tea time or a snack.
If you like you can add crumbles on top just like I do in my raspberry streusel muffins. They are delicious either way.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Oranges-I use zest and juice of 2 medium size oranges. It is important to use 2 tablespoons of orange zest as it gives the orange flavor. I use orange juice for flavor and moisture.
- Blueberries-I use fresh blueberries but if you like you can use frozen blueberries(no need to thaw).
- All-purpose flour-It creates structure.
- Baking powder-It works as a leavener.
- Eggs-They give structure.
- Sugar-I use granulated sugar.
- Butter –Melted butter gives moisture.
- Milk-It gives moisture to the muffins.
Step by step instructions
First I melt the butter halfway in a medium pan over medium heat. Once melted halfway, I use my fork and stir until completely melts. This way the butter cools fast.
Then I place the flour, baking powder and salt in a large bowl and stir with a whisk. I set aside the bowl.
Next, I mix the sugar and orange zest in a medium bowl. You can either rub with your fingertips or use a fork to combine them.
I add the eggs and stir with a whisk.
Then I add melted butter, milk, orange juice and stir with a whisk.
Next I pour wet ingredients (egg mixture) into dry ingredients (flour mixture) and stir with a whisk.
I stir in the blueberries in two batches with a spoon.
Finally I divide the batter into 12 muffin cups and bake for almost 20 minutes or until the toothpick that is inserted into the middle comes out clean and the top is lightly golden brown. It is important not to overbake so the muffins will be moist.
I hope you enjoy these orange blueberry muffins!
Once cooled completely, you can keep these muffins in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.
Sure! They stay well in a freezer bag in the freezer for up to 2 months. You should thaw overnight in the fridge or thaw at room temperature.
Other muffins you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Orange Blueberry Muffins
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- ⅛ teaspoon salt (optional)
- 140 grams (⅔ cup) granulated sugar
- 2 tablespoons orange zest
- 2 large eggs, room temperature
- 120 grams (½ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter, melted*
- 120 grams (½ cup) fresh orange juice, sieved
- 170 grams (1 heaping cup) blueberries fresh or frozen**
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Put the flour, baking powder and salt if using in a large bowl. Set aside.
- Mix the sugar and orange zest in a medium bowl. You can rub with your fingers or stir with a fork to bring the orange flavor out.
- Add in the eggs and stir with a whisk for 20-30 seconds until combined.
- Stir in the melted butter, milk and orange juice.
- Pour the wet ingredients(egg mixture) into dry ingredients (flour mixture) and mix until just combined so they will be light muffins. Fold the blueberries in two batches.
- Divide the batter into the 12 cup muffin pan.
- Bake for 20 minutes or until a toothpick that is inserted into the center of the muffins comes out clean. The top of the muffins should be lightly golden brown. You shouldn't overbake so the muffins will be moist. You can start to check the muffins after 18 minutes as baking time may change from oven to oven. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool completely.