Orange Blueberry Muffins

Print Recipe

5 from 9 votes

You can make these soft and moist orange blueberry muffins in almost 30 minutes from start to finish!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Servings: 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**

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.

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