These Blueberry Orange Muffins are easy blueberry muffins from scratch with a citrus twist. Full of flavour and a great make ahead breakfast.
4.67 from 3 votes

Blueberry Orange Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 242kcal
Author: Marie Roffey
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These Blueberry Orange Muffins are easy blueberry muffins from scratch with a citrus twist. Full of flavour and a great make ahead breakfast.
Course: Breakfast, Brunch, Snack
Cuisine: Various
Keyword: blueberry orange muffins, muffins from scratch, orange muffins

Ingredients

  • 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
  • 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)

Instructions

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicone muffin tray and set aside.
  • 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.

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).
TOOLS USED IN THIS RECIPE
  • 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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