Blueberry Orange Muffins
Bursting with the vibrant flavors of ripe blueberries and sunny citrus, these Blueberry Orange Muffins are the perfect way to brighten up your breakfast or snack time. This easy-to-follow recipe combines a moist, tender batter infused with tangy orange juice, fragrant orange zest, and creamy vanilla, with juicy blueberries folded in for a pop of sweetness in every bite. A quick toss of flour ensures the blueberries stay evenly distributed, creating picture-perfect muffins. Ready in just 35 minutes, these bakery-style treats are golden, fluffy, and lightly sweetened to perfection. Whether enjoyed fresh from the oven or at room temperature, these homemade muffins are a delightful pairing with your morning coffee or an ideal grab-and-go snack. Perfect for muffin lovers seeking a tasty twist on a classic favorite!
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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 whole milk
- 0.5 cups orange juice
- 0.5 cups unsalted butter (melted)
- 2 units large eggs
- 1 tablespoons orange zest
- 1 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 1 tablespoons all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, orange juice, melted butter, eggs, orange zest, and vanilla extract.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
In a small bowl, toss the blueberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Evenly divide the batter among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes in the pan. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your blueberry orange muffins!
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 190.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1051 mg | 22% | |
*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.
