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 of mouth-watering 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 give a tangy and citrusy flavor to the muffins, leaving your taste buds pleasantly surprised by the bursting orange flavor.
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 and 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 the citrus and grating its zest, this delicious blueberry orange muffin recipe can be recreated in no time. I often made 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 that might like to enjoy muffins for their breakfast, you can refer them to these delicious blueberry protein muffins by Fits As A Mama Bear.
And if you like another recipe idea with blueberries for your breakfast, try this blueberry bread by Joyfully Mad Kitchen.
Before you get started on baking these muffins, you will need the following items:
- Handheld mixer or
- Stand mixer.
- Muffin tin.
- Muffin cases.
- Grater or zester
Ingredients for orange and blueberry muffins
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 that I know you are!
By the way, this recipe should be enough for a dozen muffins of normal size, so there is plenty to go around.
To make these muffins you will need four to five medium to large oranges which should be fine to produce around one cup (about 250ml) of orange juice. And you will 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 types of food the amounts need to be exact so that 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 best out of baking, always preheat your oven. This is important for making your homemade muffins as the initial heat will help the muffins rise.
Get the orange juice and orange 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 one cup or 250ml, you can add prepacked/ 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. Just make sure you whisk until well combined, and you get 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 out straight from the freezer and gently fold in 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 for a few minutes before transferring them onto a wire rack to cool 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 six weeks in the freezer. Remember, once they are thawed, you must eat them within a few days and not refreeze them.
More muffin recipe ideas
This orange and blueberry muffin recipe will definitely get you into the summer mood. So have fun baking these sunny delights, and don’t forget to share what you think about the recipe in the comments below.
For more yummy delights, look around at more muffin recipe ideas below; there is sure to be something for everyone.
Take care and all the best.
All the Best.
Orange blueberry muffins recipe
- Mixing bowls.
- Handheld mixer
- Stand mixer
- Muffin tin.
- Muffin cases
- 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
- 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.
- 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.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.