I am so excited to be able to bring this recipe to you. No, really .. they almost didn’t make it. These muffins are my Goldilocks muffins. Not because they are blonde in color but because it literally took me baking these muffins three times in one week to get this recipe right. When I say that, I don’t mean that I was being picky or snobby or too much of a perfectionist. No! I am referring to exploding muffins, forgetful bakers leaving main ingredients out, brimstone falling from the sky, a swarm of locusts… ok, maybe that last part is an over exaggeration…. but not by much.
But here they are! And they are glorious! Buttery, moist, rich with bursting fruit flavor, the perfect muffin!
This is how this journey started. Don’t ask me what happened, don’t ask me where I went wrong with the recipe, I was on a roll when I was putting it all together and creating the recipe so I thought I had everything in that needed to be in at the right measurements,. Obviously, I was wrong.
Now you now do you see these? Aren’t they beautiful? Rich with flavor, golden brown, perfection in a muffin tin.
Does anybody notice anything missing? Anything at all? Can anybody tell me what is missing in this blueberry orange muffin? Oh yes… Blueberries! I forgot the blueberries. How do you forget blueberries in a blueberry orange muffin??? At this point I almost wanted to give up on this recipe. It seems like the Universe was working against me, and that these glorious muffins that were locked away in my brain, amazing muffins that I could almost already taste, well, that they were just too amazing for the Universe to let exist. So I decided to give it one last try. I re-vamped the recipe again, I lined up every single ingredient in front of me, I even wrote a sticky note that said Don’t Forget The Blueberries!. And what happened after all of my hard work and proper use of a Post It note?
Perfection. Perfection is what happened.
Oh my word, these muffins are ridiculous! I really thought that they would be delicious but I honestly did not think they were going to be as good as they came out. If you like muffins, you need to try this recipe. I was a little hesitant at first to combine blueberries and oranges. Not because I didn’t think that it would taste amazing but because as a die hard Florida State fan it goes against everything in my nature to bring anything blue and orange into this house (for anyone who doesn’t follow college football our biggest rival is University of Florida and blue / orange are their colors). But I decided that I was going to take a chance because I just knew that these were going to be the most amazing muffins I had ever made. I was not wrong. So here I am to share this amazing recipe with you. I promise that you will not be disappointed! And hopefully if you follow my recipe and break out your Post It notes, you won’t have to make three batches of these like I did.
Blueberry Orange Muffins
You will need:
1/2 cup butter, softened to room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 1/2 tsp vanilla extract
1 and 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup fresh orange juice
zest of two large oranges
1 1/4 cup fresh or frozen blueberries (do not thaw)
1/2 cup course sugar (optional)
Start by preheating your oven to 425 degrees. We are going to use the same method to bake these muffins that I use to bake cupcakes. Start them at a higher temperature and the temperature drop down midway. I find it creates a fluffier muffin and that’s what we want.
Spray two 12 count average sized muffin pans with non stick spray or line them with cupcake liners. Set aside.
In a large bowl beat the butter until creamy and then add in the sugar. Cream together for 1-2 minutes. Add the eggs, sour cream and vanilla extract. Beat for 1 more minute then scrape down the sides.
In a separate large bowl, combine the flour, baking soda, baking powder and salt. Pour the flour mixture into the wet ingredients and mix on your lowest speed until the two are just incorporated. Try not to over mix. Add in your orange juice, orange zest and blueberries.
Gently fold the ingredients in with a spoon or rubber spatula until they are uniformly mixed in.
Fill your muffin tin 3/4 of the way up for each muffin and proceed to the oven.
Bake your muffins for 5 minutes at 425F degrees, then drop the oven temperature to 350F degrees and continue baking for another 18-20 minutes.
Remove your muffins and let them cool on a cooling rack. Once cooled, dip your finger in orange juice, rub across the muffin top and sprinkle with course sugar.
There you have it! What a wonderful thing for your family to wake up to this weekend.
Or… you could make them and throw them into a large plastic storage bag and then hide them in the downstairs bathroom vanity and when you need some ME time, you already have a stash waiting for you … as the dogs run around and the kids are screaming and your house is in utter chaos… just a thought to consider from one hostage to another. lol
Either way, I know you will love this recipe and what’s the number one rule? D
Don’t forget the Post It note.