Orange Blueberry Muffins
Made with tart, juicy blueberries and zippy orange juice, then topped with a buttery streusel topping, these Orange Blueberry make for a bright start to any morning!
Servings: 12 servings
Calories: 391kcal
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
Note on bake time: I started checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.
Choose the Right Liquid Fat
Just about any liquid fat can be used for these muffins, however, fat that stays at room temperature will produce muffins that stay tender when cooled. Vegetable, canola and olive oil all work! I rotate my choice based on what I have on hand. Make them Vegan
These muffins can easily be made vegan! Substitute the egg for ¼ cup applesauce or mashed banana. Use a vegan sour cream substitute of your choice 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
Try using a cookie or ice cream scooper to transfer your mixture into muffin cups. I find that this method makes for a little more ease and a lot less mess.
Just about any liquid fat can be used for these muffins, however, fat that stays at room temperature will produce muffins that stay tender when cooled. Vegetable, canola and olive oil all work! I rotate my choice based on what I have on hand. Make them Vegan
These muffins can easily be made vegan! Substitute the egg for ¼ cup applesauce or mashed banana. Use a vegan sour cream substitute of your choice 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
Try using a cookie or ice cream scooper to transfer your mixture into muffin cups. I find that this method makes for a little more ease and a lot less mess.
Nutrition
Calories: 391kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 469mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg