I love a homemade muffin on busy mornings especially one of these orange blueberry muffins. It has a little bit more pizazz to it than the traditional blueberry muffin. Orange brightens the whole batter up making it a little more unique. I also add ample blueberries so you get some in each bite. And finally I can’t have a muffin without a crisp streusel topping. If it doesn’t have a buttery crumble, it can bounce. These are perfect muffins that can be prepped ahead and are easy to toss together.
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How to Make Orange Blueberry Muffins
Step 1: Preheat oven to 350°F. Line a muffin pan. Whisk eggs, sugar, oil, sour cream, orange juice, and vanilla in a large bowl. Sift together flour, baking soda, salt, and zest. Next add to wet ingredients and mix just until combined. Fold in blueberries and scoop batter into muffin cups.
Step 2: Cut cold butter into sugar and flour until crumbly. Sprinkle over muffins and bake 23–25 minutes. Cool in pan 10 minutes, then transfer to a wire rack.
Orange Blueberry Muffins Recipe
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Ingredients
For the Muffin Batter
- 2 large eggs
- 2/3 cup granulated sugar
- 2/3 cup oil I used canola
- 1/2 cup sour cream room temperature
- 1/2 cup orange juice
- 1 tsp vanilla extract
- 3 cups sifted all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- zest of 1-2 oranges play with this until you get the right about of orange flavor you prefer
- 1 cup blueberries up to 1 1/2 cups
For the Crumb Topping
- 4 tbsp salted or unsalted COLD butter if using unsalted, I always add a pinch of salt
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
Instructions
For the Muffin Batter
- Preheat oven to 350 degrees. Grease muffin pan or add muffin liners to pan.
- In a large bowl, add eggs, sugar, oil, sour cream, orange juice and vanilla and whisk until well combined.
- In another bowl, sift flour, baking soda, salt and zest together.
- Add the flour ingredients to the wet ingredients and whisk until combined but do not over mix (you don’t want tough muffins, do you?).
- Carefully fold in blueberries. Scoop batter into muffin cups.
For the Crumb Topping
- Cut the cold butter into the sugar and flour until it resembles crumbs (this can be done with a fork or even with your hands).
- Sprinkle this mixture over the muffins.
- Bake 23-25 minutes.
- Remove muffins from the oven. Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack.
Notes
Storage of Leftover Muffins
Store muffins in a sealed container or resealable plastic bag, in a single layer. Line the bottom of the container or bag with a sheet of paper towel, then cover the top of the muffins with another sheet of paper towel. Muffins are best eaten within 4 days. For longer storage, freeze. Store in a resealable freezer bag or individually wrapped in saran, muffins will keep in the freezer for up to three months. When ready to eat, allow the muffins to come to room temperature (on the counter) and gently warm them in the oven before serving.Nutrition
Recipe Tips
- Make them Vegan: Substitute the egg for ¼ cup applesauce or mashed banana. Use a vegan sour cream substitute or replace it with coconut milk. I suggest adding a ½ tbsp of lemon juice for every ½ cup of coconut milk (to mimic that sourness).
- Use an Ice Cream Scoop: I find that this method for transferring batter to your muffin tins makes for a little more ease and a lot less mess. Plus they bake evenly because they are the same size.
- Don’t Overmix: Once you add those dry ingredients into the mix, just fold the batter until it just comes together. Otherwise, these can end up tough.
More Muffin Recipes
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I'll email this recipe to you, so you can come back to it later!
And Some Great Blueberry Recipes
- Blueberry Orange Bundt Cake
- Blueberry Lemon Layer Cake
- Blueberry Lemon Biscuits
- Blueberry Pancakes
- Perfect Blueberry Glazed Donuts
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Everyone in the house loved these and keep asking for me to make them again. Delicious!
Woot woot!
I went step by step and got more of a dough rather then batter. I had to add more orange juice and a bit of milk
Thank you for the feedback!
These turned out great! I substituted frozen cranberries for the blueberries because I didn’t have blueberries and they were delicious!!
Good Morning! I am planning on making these for my adult son’s birthday tomorrow. His toddler daughters love blueberries. If I made this in several small loaf pans, what would you recommend for temperature and baking times?
Can I substitute orange zest for lemon zest? If so how much?
Sure, just use a 1:1 ratio. Hope you enjoy!
Just baked these last night and they turned out delicious! One Orange adds only slight orange taste for those who may be debating about how much zest to add. If you are a fan of orange flavor definitely use the two oranges!