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Home » MUFFINS AND CAKES

Orange Blueberry Muffins

Published: Jan 27, 2022 · Modified: Feb 6, 2022 by Meymi

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Orange blueberry muffins with text overlay.
A bite taken from orange blueberry muffin text overlay.

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!

Orange blueberry muffins on a white surface.

Today’s recipe is a mixture of my blueberry chocolate chip muffins and orange cake loaf. I combine blueberries with orange flavor instead of chocolate chips.

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.

A bite taken from an orange blueberry muffin.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients of orange blueberry muffins on a white surface.
  • 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.

Halfway melted butter in a small pan with a fork.

Then I place the flour, baking powder and salt in a large bowl and stir with a whisk. I set aside the bowl.

Flour, baking powder in a large bowl with a whisk.

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.

Collage thats shows before and after mixing orange zest and sugar.

I add the eggs and stir with a whisk.

Collage for stirring eggs and sugar in a medium bowl with a whisk.

Then I add melted butter, milk, orange juice and stir with a whisk.

Collage for stirring melted butter, milk and orange juice.

Next I pour wet ingredients (egg mixture) into dry ingredients (flour mixture) and stir with a whisk.

Collage for pouring wet ingredients into dry ingredients and stirring with a whisk.

I stir in the blueberries in two batches with a spoon.

Collage of stirring in blueberries into the batter.

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.

Collage for orange cranberry muffins before and after baked.

I hope you enjoy these orange blueberry muffins!

A close up to the blueberry orange muffin.
How to store

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.

Can I make these muffins ahead of time?

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!

  • Lemon Poppy Seed Muffins
  • Pear Muffins
  • Cinnamon Muffins
  • Banana Carrot Muffins
  • Pumpkin Banana Muffins
  • Apple Crumble Muffins

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

A close up orange blueberry muffin.

Orange Blueberry Muffins

You can make these soft and moist orange blueberry muffins in almost 30 minutes from start to finish!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 231kcal
Author: Meymi

Ingredients

  • 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**
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Instructions

  • 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.

Notes

*You can melt the butter halfway in a medium pan over medium heat. Once halfway melted, remove from the heat and stir with a fork/spoon.  This way it will cool easily and won’t cook the eggs. 
**If you use frozen, you don’t need to thaw the blueberries.
How to store: You can keep these muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, and in the freezer for up to 2 months.

Nutrition

Calories: 231kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 148mg | Potassium: 85mg | Fiber: 1g | Sugar: 14g | Vitamin A: 333IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!
« Gluten Free Chewy Chocolate Chip Cookies
Walnut Chocolate Chip Oatmeal Cookies »

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