If you’re looking for a quick breakfast treat on the go, how about these lovely Blueberry Orange Muffins. Easy to make, soft and moist for days, you can even make these muffins ahead of time. Why not freeze a batch for later?

3 stacked muffins sitting on a sheet of baking paper on a baking trayI have a number of muffin recipes from chocolate muffins, to peanut butter muffins, even coffee muffins but these blueberry orange muffins are the ones with the brightest freshest flavour and I love them for it. They’re vibrant, soft, moist and have such an incredible flavour from orange and blueberries that burst in your mouth. 

Ingredients for blueberry orange muffins in glass bowls

Ingredients in Blueberry and Orange Muffins

Along with all the obvious suspects like flour, eggs, sugar and milk there is a little brown sugar for moisture and richness and our star flavours from fresh blueberries and an orange.

How to make Muffins

I like a simple approach when it comes to muffins. Two bowls – dry ingredients in one and wet ingredients in the other, then mix them together. This is why homemade muffins are so easy to make, and orange and blueberries are a match made in heaven.

Mixing bowls with ingredients to make muffin batter

First mix together your dry ingredients in one bowl so everything is well dispersed. Now do the same with the wet ingredients in a second bowl. Now combine them into one bowl and mix them until just combined.

Folding blueberries into muffin batter in a glass mixing bowl with a spatula

The fresh blueberries are the last ingredient to be added. The thickness of this batter is what keeps the blueberries from sinking to the bottom. That means you have blueberries in every bite.

Dividing muffin batter into muffin pans

Now portion the batter between 12 holes of a muffin tray. I used these silicone muffin trays and a medium ice cream scoop to get the job done.

The easy orange icing

I love this orange icing. Just 3 ingredients and a zesty flavour that can’t be beat, it’s the perfect sweet way to top these muffins. Feel free to leave it off though and, instead, break one open and spread a little butter on. Yum.

Muffins sitting on a sheet of baking paper on a baking tray. surrounded by blueberries and slices of orange

Baking with blueberries

Just look at those juicy, plump blueberries. Some will burst, most will stay perfect and plump and I just love the contrast against the pale muffin colour. Every bite of these Blueberry Orange Muffins will have a burst of blueberry and that zing of orange.

If you love blueberries, be sure to try these  No-Bake Blueberry Cheesecake Parfaits, Mini Blueberry Piesand this gorgeousBlueberry Cake. I clearly can’t get enough.

Can I use frozen blueberries

Yes, you can just don’t thaw them out or you’ll have a mess on your hands. You can read more in my post all about baking with frozen fruit but rule number one is to keep them frozen right up until adding them into the batter.

 

3 stacked muffins sitting on a sheet of baking paper on a baking tray

Blueberry Orange Muffins

4.67 from 3 votes
This orange muffin recipe, filled with plump blueberries and topped with an easy orange icing, these Blueberry Orange Muffins are easy to make. With their vibrant flavour, they’re also the perfect muffins for breakfast.

Ingredients

FOR THE BLUEBERRY ORANGE MUFFINS

  • 2 ¼  cups  plain (all purp) flour (295g / 10.4oz)
  • 2 ½ teaspoons  baking powder
  • ¼ teaspoon  salt
  • 100 white granulated sugar (1/2 cup / 3.5oz)
  • 50 g brown sugar (1/4 cup packed / 1.8oz)
  • large eggs
  • ½ cup  whole milk (125ml)
  • ½ cup  vegetable oil (125ml)
  • Zest of 1 large orange
  • ¼ cup orange juice (60ml)
  • 1 cup fresh blueberries (notes)

FOR THE ORANGE ICING

  • ¾ cup icing (powdered) sugar
  • 3-4 teaspoons orange juice
  • ½ teaspoon orange zest

Instructions
 

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicone muffin tray well and set aside.
  • In a large bowl whisk together the flour, baking powder, both sugars and salt. until well combined.
  • In a separate bowl whisk together the eggs, milk, vegetable oil, zest and juice.
  • Mix the wet ingredients with the dry ingredients with a spatula, being careful not to over mix, then gently fold in the blueberries.
  • Divide the batter equally among the 12 muffin holes (a medium ice cream scoop makes this easier).
  • Bake for around 20-22 minutes, turning the tray halfway through, until a toothpick inserted comes out clean.

Notes

  1. You can also use frozen blueberries, however, don't thaw them. Straight from the freezer into the batter.
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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Muffins sitting on a sheet of baking paper on a baking tray. surrounded by blueberries and slices of orange