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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Scrumptious! I made them for breakfast — the family loved the orange blueberry taste. I only hade white whole wheat flour, so I reduced the flour to 2 1/2 cups and added maybe a tablespoon of extra Greek yogurt. I’ve saved this to my recipe file. Thanks for sharing!
Hey Jocelyn! Bomb muffins!! I made them this morning for my coworkers. Holy muffins lol. These were awesome. Your directions were clear as a bell I’m a blueberry glutton hehe so I added about a half cup more. Added cinnamon to the topping. This is such a great recipe. Thank you so much. They came out of the pan perfectly after the ten minute cool down. The consistency of these muffins are mmmm mmmmm. Perfectly formed. I so often shake in my boots before removing muffins from the pan lol. No worries with these babies! Oh. I did make 13 muffins. My muffin pans are on the smaller side. Baking is all about creativity and love. I love these muffins. They were a gigantic hit. Happy baking♥️
I made these today, 4/3/21. While they were, indeed, delicious, there was way too much of everything. There was, probably, twice as much batter, and definitely twice as much crumble topping since I have half of it sitting in the freezer. They didn’t rise completely in the center. Maybe the batter was too thin. Maybe less orange juice? Definitely halve everything in the topping. Good muffin though. I love everything orange.
That combo of fruit ‼️
Going to make this today. Thank you
What a delicious muffin recipe! I love the orange twist in it! It is going to be perfect with the blueberries.
OMG this muffin recipe sounds fantastic! Blueberry and lemon is everywhere so orange is such a nice change! Cannot wait to try
These muffins are wonderful. My kids loved them. Don’t know why I never thought to use orange with blueberries. Delicious!
I have never had orange and blueberries together in a muffin. These look delicious.
These muffins look so good. I love orange and blueberry flavors. I think they would be perfect for brunch and breakfast.
How much orange juice is needed? The ingredients doesn’t have the amount of juice listed.
1/2 cup of orange juice.