web analytics

Orange Blueberry Muffins

Orange Blueberry Muffins

After eating a sub-par muffin at a diner I really like recently, I realized that it has been far too long since I made a batch of muffins at home. It’s funny to have gotten out of the “habit” of making a batch every week or two, since they’re so easy to make, but then again there is nothing like an absecse (of muffins, in this case) to make the heart grow fonder. I wanted to make use of some of the oranges from my tree, so I decided to go with orange blueberry muffins.

For some reason, lemon ends up paired with blueberry much more often than orange. It’s true that tarter lemon makes a nice contrast with the sweetness of the berries, but oranges are plenty zesty and really brighten up an otherwise plain muffin. I used both fresh orange juice and plenty of orange zest in these, giving a great orange backdrop for the blueberriesin this muffin. Fresh orange zest will go a long way in providing orange flavor, but you can use store-bought orange juice if you don’t have fresh juice at the ready.

The muffins are moist and sweet enough to stand on their own without needing jam, honey or other toppings. They have a great orange flavor to them, too. These will keep well in an airtight container (or a ziploc bag) for a couple of days, so you can enjoy a batch over the course of several mornings without worrying that you have too many muffins around. Fresh and frozen berries will work in these muffins. If you do use frozen, try not to over-mix them into the batter, or you’ll risk the berries thawing slightly and streaking the batter with purple!

Orange Blueberry Muffins
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature
1 cup sugar
1 large egg
1 tbsp orange zest
3/4 cup orange juice, preferably fresh
1 1/2 cups blueberries, fresh or frozen

Preheat oven to 375F. Line a 12-cup mufin tin with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and orange zest until smooth. Stir in about half of the flour mixture, followed by the orange juice and then the rest of the flour mixture. Stir only until just combined. Fold in berries to evenly distribute them. Batter will be fairly thick.
Divide batter evenly into prepared muffin cups. Muffin cups will be fairly full.
Bake for 21-25 minutes, until a toothpick inserted into the center of a muffin comes out clean and muffins begin to brown.
Turn out muffins onto a wire rack to cool completely.

Makes 12

Share this article

  • Amanda V
    January 16, 2010

    These sound lovely! A nice light break from cookies and cakes 🙂

  • Kathryn
    January 16, 2010

    Sound yummy. I am going to try this sometime. Thanks for sharing this with us.

  • Nicole
    January 17, 2010

    I heard a report of people getting strange popups while visiting this page. If it happens to you, please send me an e-mail (contact at the very bottom of the screen). The issue is being looked into, however. Don’t worry! =)

  • Patricia Scarpin
    January 18, 2010

    They look perfect, Nic – love both flavors and would love the recipe with lemon, too (I’m a sucker for citrus flavors!)

  • Melissa
    January 18, 2010

    I made these yesterday and love them – thanks for sharing the recipe!

  • Sweets at Vicky's
    January 18, 2010

    Oh they look so cute and ROUND! 🙂 Thanks for sharing. I’m trying out your brownbutter cake tonight!

  • Melissa Mills
    January 21, 2010

    I just made these for a little lunch thing that I’m going to tomorrow and they are the best muffins I’ve ever made! Not that I’m any muffin making expert, but still they are delicious! Thanks for the recipe!

  • Gina
    April 12, 2010

    I made these for the office a few days ago and it was a smashing hit!

  • Singapore Wedding Florist
    April 13, 2010

    I salute this recipe. My daughter just fell in love with it after trying it! Great recipe!

  • I love this blog, many of prescriptions should be tried

  • onosendai
    May 6, 2010

    great muffin, make me hungry

  • may I tasted the muffin

  • Carole
    May 14, 2011

    These are moist and wonderful. Good recipe! I might add even more zest the next time. I like them really orangey! This recipe beats all of the ones with oatmeal in them. They turn out too gummy for me that way.

  • Kaitlin
    May 30, 2011

    AMAZING! totally quieted my craving for the ones at The Fresh Market. Not just for today, but for life.

  • Melissa
    November 6, 2011

    Making these for the second Sunday in a row! I have made muffins in the past from old Betty Crocker cookbooks and the muffins had new flavor and hard as a rock! Then I came across your recipe and these are GREAT! A bag of frozen blueberries are enough for 2 patches!

  • Melissa
    November 6, 2011

    Oops met to say no not new! Auto check 🙂

  • Pragna
    September 3, 2012

    Absolutely delicious and SO easy to make them! I am not a baker by any means and I found these easy breezy. I made mini muffins which of course took less time to bake, so I had to use the knife-trick. I used fresh blueberries and freshly squeezed orange juice. So yummy!

What do you think?

Your email address will not be published. Required fields are marked *