The best Orange Blueberry Muffins! So tender and moist, with a buttery crumb topping! Made with fresh blueberries and oranges!
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These bakery style muffins are going to change your world! They are individual sized muffins loaded with fresh blueberries! You can definitely use frozen as well! They have a buttery crumb topping that bakes right in! We love to keep muffins in the freezer to pull out whenever we need a quick breakfast!
We’ve actually approached this subject a million times here on this blog. I am not a big breakfast person. Generally I eat breakfast between 9-10am, so maybe a brunch person. When we take the time to make a quick breakfast we like to make pancakes or quick breads, like this classic banana bread!
WHY DOES THIS RECIPE WORK?
- Easy ingredients: You really don’t need special ingredients to put in these muffins. You likely have all the ingredients in your cabinets!
- Fresh ingredients: For this recipe I use freshly squeezed orange juice, orange zest, and fresh blueberries! You can use store bought orange juice and frozen blueberries.
- How to get maximum flavor? You really need to use the orange zest. The entire tablespoon of orange zest. If you don’t you may not get the maximum flavor needed for these orange blueberry muffins.
- Room temperature ingredients: I made these with cold oranges and room temperature oranges. I recommend room temperature oranges for these muffins. When squeezing them you can get the most juice out of the oranges if they are at room temperature. Zesting them is also much easier.
HOW TO MAKE ORANGE BLUEBERRY MUFFINS:
Ingredients:
FOR THE MUFFINS:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 egg, at room temperature
- 3/4 cup freshly squeezed orange juice
- 1/3 cup vegetable oil
- 1 tablespoon orange zest
- 1 1/2 cups blueberries, fresh or frozen
FOR THE TOPPING:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup old fashioned oats, also known as rolled oats
Directions:
- Preheat oven to 400 degrees F. Line muffin tin with cupcakes liners. Set aside.
- In small bowl add 1/4 cup unsalted butter, 1/2 cup granulated sugar, 1/3 cup all-purpose flour and 1/4 cup old fashioned oats. Using fork and mix until crumbly. Set aside.
- In large bowl whisk together all-purpose flour, granulated sugar and baking powder.
- Add in egg, orange juice and oil. Mix well.
- Stir in orange zest and blueberries.
- In lined muffin tin, fill each cup 3/4 cup full with batter.
- Spoon topping over top of each muffin cup.
- Baked 20-25 minutes until tops have browned.
NOTES:
Cara Cara or Navel Oranges work well with this recipe.
2. Bottles orange juice can be substituted for freshly squeezed if desired.
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Orange Blueberry Muffins
The best Orange Blueberry Muffins! So tender and moist, with a buttery crumb topping! Made with fresh blueberries and oranges!
Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 egg, at room temperature
- 3/4 cup freshly squeezed orange juice
- 1/3 cup vegetable oil
- 1 tablespoon orange zest
- 1 1/2 cups blueberries, fresh or frozen
For the topping:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup old fashioned oats, also known as rolled oats
Instructions
- Preheat oven to 400 degrees F. Line muffin tin with cupcakes liners. Set aside.
- In small bowl add 1/4 cup unsalted butter, 1/2 cup granulated sugar, 1/3 cup all-purpose flour and 1/4 cup old fashioned oats. Using fork and mix until crumbly. Set aside.
- In large bowl whisk together all-purpose flour, granulated sugar and baking powder.
- Add in egg, orange juice and oil. Mix well.
- Stir in orange zest and blueberries.
- In lined muffin tin, fill each cup 3/4 cup full with batter.
- Spoon topping over top of each muffin cup.
- Baked 20-25 minutes until tops have browned.
- Let cool, serve and ENJOY!
Notes
1. Cara Cara or Navel Oranges work well with this recipe.
2. Bottled orange juice can be substituted for freshly squeezed if desired.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Standard Paper Cupcake Liners / Baking Cups, 60-ct / Box (Pack of 4)
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Chef'n (Lemon) FreshForce Citrus Juicer, 10.25 long
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Deiss PRO Citrus Zester & Cheese Grater — Parmesan Cheese Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits - Razor-Sharp Stainless Steel Blade, Wide, Dishwasher Safe
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Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 89mgCarbohydrates: 43gFiber: 2gSugar: 24gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
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