Blueberry Orange Muffins
These Blueberry Orange Muffins bake up moist and flavorful and are ready to eat in under 30 minutes! This is an easy recipe - no need to drag the mixer out, all you need is a whisk and a bowl.
Servings 12
Calories 287kcal
Equipment
- mixing bowls set of 4 mixing bowls, perfect for prep, mixing, and serving
- citrus zester removes the zest without the bitter white part
- whisk comfortable grip and stainless steel wires
- measuring cup(s) magnetic handles keep cups together for storage
- measuring spoons round scoops fit neatly in seasoning jars and other small containers
- standard size non-stick muffin pan durable, dent resistant, and dishwasher friendly
Ingredients
- 4 tablespoons butter, melted
- ¾ cup milk
- ¼ cup freshly squeezed orange juice 1 large ripe navel orange should give you enough juice and zest for this recipe
- 2 teaspoons orange zest
- 1 large egg
- 1-½ cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup organic blueberries (fresh or frozen)
Instructions
- If you're using frozen blueberries, go ahead and take them out of the freezer and set them aside for now. Preheat oven to 400F. Spray standard-size muffin pan cups or paper liners with non-stick spray.
- Add the butter, milk, orange juice, orange zest, and egg to a large mixing bowl. Blend with a whisk just until smooth (about 30 seconds).
- Add the flour, sugar, baking powder, and salt. Blend with a whisk just until smooth (about 30 seconds).
- Add the blueberries and gently fold them into the batter with a baking/mixing spatula being careful not to overmix. You just want to evenly distribute the blueberries throughout the batter; it doesn't have to be perfect.
- Spoon the batter equally into the muffin cups and bake for 15 minutes. The tops of the muffins should spring back when touched or you can check for doneness by inserting a wooden toothpick into the center of a muffin. If there is no gooey batter stuck to the toothpick, the muffins are done. If the muffins are not yet done, bake for another 2 minutes and check again. Remove from oven.
- Place the muffin pan on a cooling rack for about 5 minutes to cool before removing the muffins. The muffins are best enjoyed when eaten while still warm. For leftover muffins, wrap individual muffin in a paper towel, microwave on high about 10 seconds, and enjoy!
Notes
For maximum juice, roll the orange firmly on the countertop before cutting. Quarter the orange and squeeze over a bowl, then press the pulp through a mesh strainer to extract every last drop. See the photo in the post for an example.
Tips, tricks, and techniques for Blueberry Orange Muffins!
- Zest the orange first, then cut it in half to squeeze out the juice.
- Rinse and dry fresh blueberries and the navel orange before using them.
- No need to toss the blueberries in flour before adding them to the batter. Just be sure to use a paper towel to dry any moisture or condensation on the blueberries before using them
- No need to thaw frozen blueberries - use them right out of the freezer!
- Use paper liners to keep the moisture in and to keep muffins from sticking.
- Be sure not to overbake the muffins! Always check for doneness 3-5 minutes before what the recipe call for.
- To fancy them up, after they have completely cooled off dust them with powdered sugar or course-ground sugar.
Nutrition
Calories: 287kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 385mg | Potassium: 117mg | Fiber: 1g | Sugar: 23g | Vitamin A: 555IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg
