Muffins make a great snack, breakfast or even an addition to a brunch. These Orange Blueberry Muffins take no time to put together and are great fresh out of the oven. With the addition of fresh orange zest, these have a bit of a tangy flavour which goes great with the sweetness of the blueberries. Take a look!
These delicious muffins make perfect snacks, breakfast treats, or just when you feel like having a muffin. They are moist and bursting with fresh blueberries. And if you love this recipe, you’ll be sure to enjoy my Blueberry Lemon Muffins and my Tunisian Orange Cake as well.
Ingredients
- Fresh – blueberries, orange juice and orange zest
- Dairy & eggs – butter, yogurt and eggs
- Dry ingredients – granulated white sugar, plain flour, baking powder and salt
- Flavourings – vanilla extract
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions for The Orange Blueberry Muffins
- Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
- In a medium sized bowl sift together the flour, baking powder and the salt.
- In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
- Next, add half the flour to the batter and stir in gently. Then add the yoghurt and mix in the remaining flour. Once it is all incorporated, and the blueberries, zest and juice. Stir to combine.
- Pour batter into your prepared muffins tins and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
Notes About These Blueberry Muffins
- Berries – I used fresh blueberries for this recipe. You can use frozen berries as well. Just make sure to put them in frozen. If you let them defrost the colour will run through the muffin batter.
- Yogurt – you can use full fat milk (whole milk) or buttermilk for this recipe
- Make it gluten free – You can substitute a gluten free flour to make it gluten free.
- Make it Vegan – Use a plant based butter, soy based yogurt and applesauce for to replace the egg.
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Frequently Asked Questions
Toss the blueberries in about one tablespoon of flour before adding them to the batter. This will help prevent them from sinking to the bottom.
Yes you can. Just put them into the batter frozen. This way the juice won’t run into the muffin batter and turn them blue.
Get the recipe!
Orange & Blueberry Muffins
Ingredients
- 1 1/2 Cups flour
- 1/2 Cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 Cup yogurt
- Zest and juice of one orange
- 1 Cup blueberries
Instructions
- Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
- In a medium sized bowl sift together the flour, baking powder and the salt.
- In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
- Next, add half the flour to the batter and stir in gently. Then add the yogurt and mix in the remaining flour. Once it is all incorporated, and the blueberries, zest and juice. Stir to combine.
- Pour batter into your prepared muffins tins and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks For Stopping By And Hope To See You Soon!
the best muffin in the world
Thanks so much. I’m happy you enjoyed the muffins!