Blueberry Orange Muffins

5 from 1 vote

ByMadison Wetherill
8 Comments

Tangy, sweet and fluffy, these Blueberry Orange Muffins are the best way to start the day. Zesty orange and tart blueberry are the perfect unexpected combination.

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Three blueberry orange muffins with crumb topping stacked on a cooling rack, with loose blueberries and a slice of orange nearby.

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Blueberry Orange Muffins Recipe

What better way to start the day than with a delightfully fluffy muffin? Honestly, I can't think of a better one.

Slightly sweet and delicious, these muffins sing of flavor. These Blueberry Orange Muffins call for two of my favorite fruits, and their combination is stellar. It's also a fabulous way to start any day... especially a lazy weekend.

A lot of people know of lemon blueberry muffins, so you shouldn't be surprised that orange works just as well - possibly even better. Oranges are sweeter than lemons, but they still have the sour vibes you get from any citrus.

Why You'll Love this Recipe

Orange blueberry muffins are wonderful for many reasons:

  • They are oh-so-fluffy and flavorful. Orange and blueberry are a delicious combination!
  • From-scratch muffins are easier to make than you'd think. You don't need a mix!
  • Freezing muffins is a great way to enjoy a batch long after baking, and this recipe freezes up really well.
Overhead view of labeled baking ingredients for Blueberry Orange Muffins, including flour, sugar, butter, oats, orange juice, salt, baking powder, egg, avocado oil, and blueberries on a colorful surface.

Ingredients

Blueberry muffins can be made with fresh, frozen or canned blueberries. If you go for frozen ones, you don't need to thaw them.

Fresh oranges are ideal for these muffins so you can use the zest and the juice. Cara Cara or Navel Oranges work well with this recipe, but you can use any type of oranges.

Upgrade any of your baked goods with the best ingredients you can afford. A high-quality flour, sugar and vanilla extract make any muffin taste better. Also, be sure your baking powder or soda are always fresh!

You can make them dairy-free, too. Substitute your preferred dairy-free milk and use melted coconut oil or a neutral oil instead of butter. The texture will stay soft.

Hot Tip: Use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten.

How to Make Blueberry Orange Muffins

Start by heating the oven to 400°F so it's ready when we are. Line your muffin tin with paper liners and set it aside.

A hand uses a grater to zest an orange over a white plate, with orange zest and bits scattered on the plate.
A hand uses a whisk to mix dry flour in a large glass bowl on a textured surface.
  1. Zest the orange and set aside.
  1. In a large mixing bowl, whisk together the dry ingredients for the muffins.
A glass bowl with flour, eggs, and liquid ingredients being mixed with a metal whisk on a multicolored surface.
A glass bowl contains muffin batter, fresh blueberries, and lemon zest with a metal whisk resting inside on a textured surface.
  1. Once they're combined, add the egg, orange juice and canola oil. Stir until everything is smooth and no dry spots remain.
  1. Now for the flavor: fold in the orange zest and the blueberries. Be gentle here - we don't want to smush the berries.
A glass bowl filled with muffin batter mixed with blueberries and a whisk resting inside, placed on a textured surface.
A glass bowl containing oats, flour, sugar, and a stick of butter on a speckled countertop.
  1. Stir until the berries are evenly distributed.
  1. In a small bowl, make the topping. Just add all the topping ingredients and work them together with a fork until the mixture looks sandy and crumbly. Set this bowl nearby.
A hand spoons blueberry muffin batter into paper-lined cups of a muffin tray, with several cups already filled and visible blueberries in the batter.
A hand spoons crumb topping onto unbaked blueberry muffins in a muffin tin, with a bowl of topping mixture visible in the corner.
  1. Spoon the batter into the lined muffin cups, filling each one about three-quarters of the way full. Sprinkle that crumb topping right over the top of each one.
  1. Slide the pan into the oven and bake for 20 to 25 minutes, until the tops are golden brown and the muffins spring back lightly when touched. Let them cool for a bit before removing from the pan.

Tips & Tricks

  • Zest first, then juice. The orange flavor will taste brighter if you use the zest. Rub it into the sugar with your fingertips before mixing to release the citrus oils. It makes a big difference in aroma and flavor.
  • Toss the blueberries in a bit of flour. This keeps them from sinking to the bottom of the muffins and helps them stay evenly distributed. Frozen berries work too - don't thaw them first.
  • Don't overmix the batter. Stir just until everything comes together. A few streaks of flour are okay. Overmixing leads to dense muffins, while a light hand keeps the crumb tender and fluffy.
A muffin tin with nine baked blueberry muffins, three empty cups filled with fresh blueberries and orange slices, on a textured surface with a striped towel nearby.

How to Store Muffins

Muffins are best fresh, but they can be just as good a day or two later - or even a month later - if stored properly.

I have a whole post about how to store and freeze muffins, but here's the gist:

Store in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. Make sure they are completely cooled for best results.

The best way to store muffins depends on how soon you want to eat them: 

  • Within 3 days of baking them: Store them on the countertop at room temperature. 
  • In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you'll eat in the next few days using the countertop method, then freeze the rest. 
  • Within the next 3 months: Store them in the freezer - reheat when you get a muffin craving! 

FAQ

Can I use frozen blueberries instead of fresh?

Yes. Add them straight from the freezer. Don't thaw them or they'll bleed into the batter and turn everything purple. If you want to be extra safe, toss them in a teaspoon of flour before folding in.

How do I keep the blueberries from sinking?

Toss the blueberries in a small spoonful of flour before adding them to the batter. This helps them "suspend" more evenly throughout the muffins.

A muffin tin with nine baked blueberry muffins, three empty cups filled with fresh blueberries and orange slices, on a textured surface with a striped towel nearby.

Blueberry Orange Muffins

Blueberry Orange Muffins are a bright, cheerful way to start the day. They're lightly sweet with a pop of citrus and bursts of juicy berries in every bite. They feel like a little morning sunshine, no matter the season.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Madison | A Joyfully Mad Kitchen

Equipment

Ingredients

Muffins

  • 1½ cups all purpose flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg at room temperature
  • ¾ cup fresh squeezed orange juice (pulp optional)
  • ⅓ cup avocado oil
  • 1 tablespoon orange zest
  • 1½ cups fresh blueberries

Topping:

  • ¼ cup butter softened
  • ½ cup sugar
  • ⅓ cup all purpose flour
  • ¼ cup old fashioned oats

Instructions

  • Preheat oven to 400°F (200°C). Line muffin tin with cupcake liners.
  • 3. Mix ¼ cup butter, ½ cup sugar, ⅓ cup all purpose flour and ¼ cup old fashioned oats with fork until crumbly and set aside.
  • Combine 1½ cups all purpose flour, ¾ cup sugar, ½ teaspoon salt, 2 teaspoons baking powder in large mixing bowl.
  • Add 1 egg, ¾ cup fresh squeezed orange juice and ⅓ cup avocado oil to mixture and mix well.
  • Fold in 1 tablespoon orange zest and 1½ cups fresh blueberries.
  • In lined muffin tin, fill each cup ¾-full with batter. Spoon topping over top of each muffin cup.
  • Bake 20-25 minutes until tops have browned. Let cool.

Notes

Be careful not to overstir the blueberries.

More Muffin Recipes

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8 Comments

  1. Pingback: Mashed Potato Chorizo Breakfast Tacos | A Joyfully Mad Kitchen
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  5. These look so yummy! They have a nice shiny glaze to them as well. I really need to start baking more!

    therunawayjournal.com

    Reply

    1. Thanks so much, Rachel! They're super tasty and perfect for the summertime. I hope you're able to start baking more soon!

      Reply