Blueberry Orange Muffins

Blueberry Orange Muffins are buttery, bursting with tangy orange flavor and are packed full of delicious blueberries. Easy to make and quick to serve up, these Blueberry Orange Muffins are the perfect breakfast muffin to start your day.

I am so excited to be able to bring this Blueberry Orange Muffins recipe to you. No, really .. they almost didn’t make it. These muffins are my all-time Goldilocks recipe. 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 muffin batter oozing all over my tins and onto the oven floor, then muffins exploding from their tins, then forgetful bakers leaving main ingredients out … like BLUEBERRIES..  (#badfoodblogger),  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 … Blueberry Orange Muffins ! And they are glorious! Buttery, moist, rich with bursting fruit flavor, these are the perfect muffin! 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 Blueberry Orange Muffins, you really 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 Blueberry Orange Muffins recipe with you… aka Goldilocks Muffins 🙂

CAN YOU USE FROZEN BLUEBERRIES IN MUFFINS?

Yes, you certainly can use frozen blueberries in your muffins.  Just be sure not to thaw the blueberries before you add them into your batter.  I was able to find fresh blueberries at my farmers market when I wrote this recipe but sometimes you want Blueberry Orange Muffins when the blueberries aren’t in season so head to your frozen section and feel free to use frozen blueberries.

HOW DO YOU KEEP BLUEBERRIES FROM SINKING TO THE BOTTOM OF A CAKE / MUFFIN?

You can safeguard your blueberries from sinking to the bottom of cakes and muffins by tossing your blueberries in a couple tablespoons of your flour mixture and folding them into your batter last. This will help your blueberries from sinking to the bottom in cakes.  I found for these Blueberry Orange Muffins, this extra step was not necessary but feel free to incorporate it if you like.

HOW DO YOU MAKE BLUEBERRY ORANGE MUFFINS?

Easy! 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 orange 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 Blueberry Orange 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.

ENJOY!!

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Blueberry Orange Muffins

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Blueberry Orange Muffins are buttery, bursting with tangy orange flavor and are packed full of delicious blueberries. Easy to make and quick to serve up, these Blueberry Orange Muffins are the perfect breakfast muffin to start your day. | A Wicked Whisk | https://www.awickedwhisk.com

Heather

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Serving Size 24 muffins

Ingredients

• 1/2 cup butter softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 2 teaspoon orange extract
• 1 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 pint fresh blueberries
• 1/2 cup course sugar optional

Instructions

• 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 orange 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.

Nutrition

Serving: 24g | Calories: 113.8kcal | Carbohydrates: 15.6g | Protein: 1.7g | Fat: 5.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Cholesterol: 28mg | Sodium: 131.2mg | Potassium: 45.4mg | Fiber: 0.7g | Sugar: 8.3g | Vitamin A: 225IU | Vitamin C: 4.2mg | Calcium: 21mg | Iron: 0.4mg

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