Blueberries and Orange Muffins
Brighten your mornings with these irresistible Blueberries and Orange Muffins, a delightful combination of zesty citrus and sweet bursts of fresh berries. These bakery-style muffins are made with fluffy all-purpose flour and infused with the vibrant flavors of orange zest and fresh orange juice, making every bite a radiant treat. Juicy blueberries, lightly dusted with flour to ensure even distribution, add a touch of sweetness to the tender, buttery crumb. Perfect for breakfast, brunch, or a snack, these muffins are ready in just 35 minutes, making them an easy yet impressive homemade treat. Serve them warm with a pat of butter or enjoy them on the go—these muffins are the ultimate mix of freshness and comfort.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 0.75 cups whole milk
- 2 large eggs
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Whisk until evenly mixed.
In a separate medium bowl, whisk together 0.5 cups of melted butter, 0.75 cups of whole milk, 2 large eggs, 1 tablespoon of orange zest, 2 tablespoons of fresh orange juice, and 1 teaspoon of vanilla extract until well combined.
Gradually add the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
In a small bowl, toss 1.5 cups of fresh blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking during baking. Gently fold the coated blueberries into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your freshly baked Blueberries and Orange Muffins!
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 185.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 367 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
