These Blueberry Orange Muffins are easy blueberry muffins from scratch with a citrus twist. Full of flavour and a great make ahead breakfast.
If you’re looking for a quick breakfast treat on the go, how about these lovely Blueberry Orange Muffins. Easy to make and they can be made ahead of time – even stored in the freezer for when you need a quick but still delicious breakfast.
Sometimes, I come up with a recipe purely because I need to remove things from my fridge. That’s not to say they’re just throw together recipes. No, no it just means it was a recipe that I didn’t have planned that just so happened to work perfectly with what I had on hand. This is one such recipe and will continue to be breakfast treat in these parts.
I had some oranges in the fridge I’d been dying to use but, for whatever reason, they just kept getting left behind. I had some fresh, plump blueberries that I’d found while grocery shopping and they would have worked just perfectly with my yoghurt and granola but, instead, I decided they’d be even more beautiful in the form of a muffin with some ripe, sweet 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.
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.
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.
Just look at those juicy, plump blueberries. I love berries so much that, in some ways, it feels criminal to bake them but then I feel how can I not use them in as many ways possible. 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.
Make a batch, and serve them still warm with a little dab of butter – just glorious. Then hide the rest away in the freezer for a quick breakfast whenever you feel the urge.
OTHER RECIPES YOU MIGHT LIKE
- Pistachio Chocolate Chocolate Chip Muffins
- Coffee Cake Muffins
- Healthy Nutty Cinnamon Muffins
- Easy Chocolate Chip Peanut Butter Muffins
- Carrot Cake Muffins
- Jam-filled Cinnamon Sugar Donut Muffins
- Blood Orange Scones
- Blood Orange Curd
Blueberry Orange Muffins
- 2 1/4 cups (295g / 10.4oz) plain (all purp) flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g / 5oz) white granulated sugar
- 2 large eggs
- 1/2 cup (125ml) whole milk
- 1/2 cup (125ml) vegetable oil
- Zest of 1 orange
- 1/4 cup (60ml) orange juice
- 1 cup fresh blueberries (notes)
- In a large bowl sift together the flour, baking powder and salt. Add the sugar and mix it well.
- 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 minutes, turning the tray halfway through, until a toothpick inserted comes out clean.
- You can also use frozen blueberries, however, don't thaw them. Straight from the freezer into the batter.
- 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).
- I use these silicone muffin trays because I like the shape they give my muffins
- A silicone spatula will make sure nothing is left behind
- A simple handheld beater will work fine
- A medium ice cream scoop is helpful for portioning out the batter
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