Orange Blueberry Muffins
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You know that first bite of something that actually tastes like real fruit — not artificial, not preserved, just bright? That’s exactly what these orange blueberry muffins deliver.
Fresh-squeezed orange juice meets plump blueberries. No shortcuts. Just clean, bold flavor in every mouthful.
Orange Blueberry Muffins With Fresh Orange Juice
Are you looking for a delicious breakfast treat or a sweet snack to accompany your cup of coffee or tea? Well, you are in the right place because you will love this recipe for mouthwatering orange-blueberry muffins.
Not only is it easy to try this recipe, but it also makes fairly healthy muffins. Loaded with vitamin C and antioxidants from the citrus and juicy berries, I think you can indulge in these soft and moist muffins guilt-free.
And what makes these muffins even more special is the addition of freshly squeezed orange juice and grated zest. This orange zest and orange juice lend a tangy, citrusy flavor to the muffins, leaving your taste buds pleasantly surprised by the burst of orange.
So, whether you’re in a rush for breakfast or just looking for a tasty treat, these blueberry and orange muffins are an absolute must-try!
They are a perfect accompaniment to iced tea or coffee, and having these muffins for breakfast or any time of the day can be a real treat.
As I said above, these muffins are easy to make; even with the fun task of squeezing citrus and grating its zest, this delicious blueberry-orange muffin recipe can be recreated in no time. I often make this recipe within 30 minutes, from start to finish.
By the way, if you know anyone who is on a gluten-free and/or dairy-free diet and might like to enjoy muffins for breakfast, you can refer them to these delicious blueberry protein muffins by Fits As A Mama Bear.
If you’d like another breakfast recipe idea with blueberries, try this blueberry bread by Joyfully Mad Kitchen.
Equipment
Before you get started on baking these muffins, you will need the following items:
Mixing bowls.
- Handheld mixer or
- Stand mixer.
- Spatula.
- Muffin tin.
- Muffin cases.
- Grater or zester
Ingredients You Need
Apart from the fresh orange and blueberries, the ingredients you will need for these amazing blueberry orange muffins are nothing you wouldn’t already have on hand. You more than likely already have these items in your cupboard or pantry, ready to go. Especially for baking enthusiasts like you!
By the way, this recipe should make a dozen normal-sized muffins, so there is plenty to go around.
To make these muffins, you will need four to five medium to large oranges, which should yield about 1 cup (250ml) of orange juice. You will also need about one cup of fresh blueberries (approximately 150 grams).
The other items needed for this are salted butter, wholewheat flour, all-purpose flour, baking powder, caster sugar, and two large eggs.
You can use frozen blueberries if you don’t have fresh ones. They will work just fine.
Because baking is different from cooking other foods, the amounts need to be exact so the final product comes out just the way we like it. We could say that baking is a precise science, so try to stick to the measurements as best you can. These can be found in the recipe card at the end of the post.
How to Make Blueberry Orange Muffins
To get the most out of baking, always preheat your oven. This is important when making homemade muffins, as the initial heat helps them rise.
Get the orange juice and zest ready; we’ll come back to that later in the recipe. Then, melt the butter and let it cool.
If you don’t have enough juice from the fruits to make roughly 1 cup (250ml), you can add prepackaged or bottled orange juice or water.
Now, place all the dry ingredients in one bowl: wholewheat flour, all-purpose flour, caster sugar, and baking powder.
Then, mix the wet ingredients with the dry ingredients using a handheld or stand mixer. Whisk until well combined, and you will have a smooth muffin batter.
Next, fold in blueberries, leaving some to put on the muffin top.
If you use frozen berries, you don’t have to thaw them first. Just take it out straight from the freezer and gently fold the blueberries directly into the batter.
A tip to stop the blueberries from sinking to the bottom is to dust them lightly with some flour before adding them to the muffin mixture. But this is optional.
Last but not least, divide the batter evenly into the muffin cases, then pop the muffin pan in the preheated oven and bake for about 20 minutes. You know they are ready when the muffins look golden brown and firm to the touch. Or, use a toothpick to check they are done. It should come out clean.
Once ready, let the muffins cool for a few minutes before transferring them onto a wire rack or serving them warm.
How to Store the Leftovers
Assuming you have some muffins left that haven’t been eaten all at once, these leftovers can be stored in an airtight container for up to 5 days at room temperature or up to a week in the refrigerator.
Also, these amazing muffins freeze really well for up to 6 weeks. Remember, once they are thawed, you must eat them within a few days and not refreeze them.
Orange blueberry muffins recipe
Equipment
- Spatula
- Muffin cases
Ingredients
- 4-5 oranges
- 1 cup fresh blueberries
- 6 tablespoons salted butter
- 5 ounces whole wheat flour
- 5 ounces all-purpose flour
- 1 tablespoon baking powder
- 5 ounce caster sugar
- 2 large eggs
Instructions
- Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
- Prepare and line the muffin tins with muffin cases.
- Grate the zest of 2 oranges and set it aside.
- Squeeze the oranges to make up to 1 cup/ 250 milliliters of orange juice and set it aside.
- Melt the butter in a microwave or in a double boiler. Leave it to cool.
- In a mixing bowl, place the whole wheat flour, all-purpose flour, caster sugar, baking powder, orange zest, eggs, and cooled melted butter.
- Using a handheld or stand mixer, beat the butter until you get a nice smooth and thick batter.
- Stir in the blueberries to the batter, leaving some berries for the topping.
- Scoop the batter into each muffin case and bake for about 20 minutes or until golden brown and firm to the touch. If needed, you can test by piercing a skewer into a muffin. If it comes out clean, your muffins are ready.
- Leave the muffins in their cases for about 2-3 minutes before transferring them onto a cooling rack. Or, you can serve them fresh and warm.
Notes
- One orange yields approximately 2-3 ounces/ 60-80 milliliters of orange juice. So 5 oranges will be more than enough to get a cup/ 250 milliliters of orange juice. Should it be less than 1 cup, you can add water or juice from a carton.
Nutrition
Devy founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appétit, and more.
