These Blueberry Orange Streusel Muffins are bright, citrusy, and exploding in fresh fruit flavors! They combine sweet and juicy blueberries with tangy orange for the best combo. Topped with a buttery sugar streusel, every bite leaves you wanting more. They're soft, fluffy, and absolutely irresistible!
Perfect for breakfast, brunch, or an afternoon snack, these homemade blueberry orange muffins are the real deal.
These muffins are the best of both words. They combine juicy sweet blueberries with citrusy orange nodes. They are an amazing muffin to bake, especially during spring and summer weather!
The muffin batter comes together in a few easy steps, and the 3 ingredient buttery sugar streusel sprinkled on top melts and crisps up so well while they're baking.
These muffins are great for any occasion! Enjoy them all-year round.
Step by step instructions
Here is how to make and bake these Blueberry Orange Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 bowls, a spatula, and a whisk.
Step 1 - Make the streusel. In a bowl, add the butter, flour, and sugar. With your fingers, combine to form a buttery sugar streusel. Place in the fridge to chill.
Step 2 - Mix dry ingredients. Add flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.
Step 3 - Combine orange zest and sugar. In a large bowl, add the orange zest and sugar and combine it with your fingers for 1-2 minutes.
Step 4- Whisk in wet ingredients. Into the same bowl, add the melted butter, oil, eggs, vanilla, buttermilk, and orange juice. Whisk well to combine.
Step 5 - Add in dry ingredients. Mix the dry and wet ingredients together until almost completely combined.
Step 6 - Mix in blueberries. Gently toss the blueberries in 1 tsp of flour before adding them into the batter, then mix them in. Don't over-mix!
Step 7 - Scoop. Divide the batter evenly between the liners, filling them to the top. Sprinkle a generous handful of streusel on top.
Step 8 - Bake. Bake the muffins at 425°F for 5 minutes, then lower the oven temperature to 375°F and continue baking for 15-20 minutes or until a toothpick inserted in the middle comes out dry.
Allow to cool, and enjoy! These blueberry orange muffins are so delicious!
FAQ
How do I store these muffins?
These muffins are best eaten fresh within the first 3 days. They stay good on the counter for up to 5 days in a display case, or in the refrigerator in a container for up to 1 week!
Why do you dust the berries in flour?
This helps soak up any water the berries might have from washing, and prevent them from sinking as they bake.
Do I have to make the streusel?
No, but I highly recommend it!
Why do you bake them at two temperatures?
The first 5 minutes at 425°F helps trigger the leavening agents to activate, causes the batter to rise fast, and creates that bakery-style muffin dome top we all love. Once lowered to 375°F, it continue to bakes evenly throughout!
Can I use frozen blueberries?
Yes! If using frozen, do not thaw them. Toss them in 1 tsp of flour, then add them directly into the bowl, mix, and bake immediately.
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Blueberry Orange Streusel Muffins
Ingredients
For the streusel
- 3/4 cups all-purpose flour
- 1/4 cup white sugar
- 5 tbsp unsalted butter softened
For the muffin batter
- 2 1/2 cups all-purpose flour + 1 tsp for dusting the blueberries
- 1 tsp baking soda
- 3 tsp baking powder
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter melted and cooled
- 4 tbsp oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups buttermilk* room temperature
- 1/4 cup orange juice room temperature
- 1 cup white sugar
- 1 tbsp orange zest grated from 1 fresh orange
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 425℉/218℃. Line a muffin tin with liners and set aside. Grate the orange zest and juice the oranges (if using fresh orange juice).1 tbsp orange zest, 1/4 cup orange juice
For the streusel
- Combine white sugar, flour, and softened butter in a bowl with your hands or a fork until a crumbly streusel forms. Place in fridge to chill while the muffin batter is made.3/4 cups all-purpose flour, 1/4 cup white sugar, 5 tbsp unsalted butter
For the muffins
- Add the flour (2 1/2 cups, leave the 1 tsp to dust the blueberries in later), 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, 2 tsp cornstarch, 1/4 tsp salt
- In a large bowl, add the orange zest and white sugar. With your fingers, rub together for about a minute and combine.1 cup white sugar, 1 tbsp orange zest
- Into the same bowl, add in butter, oil, eggs, vanilla, buttermilk, and orange juice. Whisk well to combine.1/2 cup unsalted butter, 4 tbsp oil, 2 large eggs, 1 tbsp vanilla, 3/4 cups buttermilk*, 1/4 cup orange juice
- Add the dry and wet ingredients together just until a soft muffin batter forms. Do not over-mix!
- In the bowl with the blueberries, add 1 tsp of flour and gently coat the berries. Then add them into the batter and mix in a few times. Don't over-mix!1 1/2 cups fresh blueberries
- Scoop the muffin batter into the liners (I like to use a cookie scooper for this as it's quicker and less messy). Fill them to the top. Then sprinkle a handful of streusel on top of each muffin.
- 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. Allow to cool, and enjoy!
- These muffins are so delicious!
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