From their tender crumb to the bright citrus kick, these Blueberry Orange Muffins are exploding in fresh fruit flavors! They combine juicy blueberries with orange for the best combo. They're soft, fluffy, and absolutely irresistible!
A simple twist brings out incredible flavors in these soft, citrusy moist muffins loaded with juicy blueberries! They come together in one bowl, with ingredients you probably already have in your pantry. They use fresh orange juice and zest, as well as sweet blueberries, for the ultimate combination.
Whether it's a simple grab-and-go breakfast muffin, or a sweet after dinner, these blueberry orange muffins are perfect for any time of the day.
The balance from the sweet blueberries and citrus nodes of orange pairs so beautifully with a hot cup of coffee or tea. I highly recommend giving them a go!
Step by step instructions
Here is how to make and bake these Blueberry Orange Muffins. You will need a 12 muffin tin, muffin liners, 3 bowls, a spatula, and a whisk.
Step 1 - Whisk dry ingredients. Add flour, baking soda, baking powder, cornstarch, and salt into a bowl. Stir together and set aside.
Step 2 - Combine orange zest and sugar. Add the freshly grated orange zest and white sugar into a bowl and combine it with your fingers for 1-2 minutes.
Step 3- Whisk in wet ingredients. Add the melted butter, oil, eggs, vanilla, buttermilk, and orange juice to the same bowl, then whisk until smooth and fully combined.
Step 4 - Add in dry ingredients. Add the dry ingredients to the bowl and gently mix until just nearly combined.
Step 5 - Fold in the blueberries. Lightly coat the blueberries with 1 teaspoon of flour, then gently fold them into the batter. Be careful not to overmix.
Step 6 - Fill the liners. Evenly divide the batter among the liners, filling each one to the top. Add extra berries on top.
Step 7 - Bake. Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly, then enjoy! These blueberry orange muffins are absolutely delicious!
FAQ
How do I store these muffins?
These muffins are best enjoyed fresh within the first 3 days for optimal flavor and texture. You can keep them at room temperature for up to 5 days in an airtight container or covered display case.
They also stay good in the refrigerator in an airtight container for up to one week.
Why bake the muffins at two temperatures?
Baking the muffins at 425°F for the first 5 minutes jump-starts the leavening agents, helping the batter rise quickly and form that signature bakery-style dome on top we all love.
Lowering the oven to 375°F afterward ensures the muffins bake evenly all the way through without over-browning the tops and potentially burning them. This two-step method gives you muffins that are bakery-style, tall, and perfectly fluffy inside.
Can I use frozen blueberries?
Yes! If using frozen, do not thaw them. Gently toss them in 1 teaspoon of flour, then add them into the bowl, mix, scoop, and bake immediately.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Orange Muffins
Ingredients
- 2 1/2 cups all-purpose flour + 1 tsp for dusting
- 1 tsp baking soda
- 3 tsp baking powder
- 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
- 1/4 cup oil
- 1 cup white sugar
- 1 tbsp orange zest
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups buttermilk* room temperature
- 1/4 cup orange juice* room temperature
- 1 1/2 cups fresh blueberries*
Instructions
- Preheat the oven to 425℉/218℃. Grate the orange zest and juice the oranges (if using fresh orange juice).1/4 cup orange juice*, 1 tbsp orange zest
- Add the flour, baking soda, baking powder, cornstarch, and salt into a bowl. Mix together and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 3 tsp baking powder, 1/2 tbsp cornstarch, 1/2 tsp salt
- In a large bowl, add the orange zest and white sugar. With your fingers, rub together to release the aromas (about a minute or so).1 cup white sugar, 1 tbsp orange zest
- Into the same bowl, add in melted butter, oil, eggs, vanilla, buttermilk, and orange juice. Whisk well.1/2 cup unsalted butter, 2 large eggs, 1 tbsp vanilla, 3/4 cups buttermilk*, 1/4 cup orange juice*, 1/4 cup oil
- Combine the dry and wet ingredients together until a soft muffin batter forms. Do not over-mix!
- Dust the blueberries with 1 tsp of flour, then add them into the muffin batter and mix in a few times. Don't over-mix!1 1/2 cups fresh blueberries*
- Scoop the muffin batter into the liners. Fill them to the top. Add extra berries on top if desired.
- Bake for 5 minutes at 425℉/218℃, then lower to 375℉/190℃ and continue baking for 15-20 minutes or until a toothpick inserted in the middle comes out clean with no wet batter.
- Allow to cool, and enjoy!
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