Orange Blueberry Muffins Recipe

A close up of a blueberry orange muffin with wrapper coming off

4.92 from 12 votes

Orange Blueberry Muffins Recipe

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!

Prep Time10

Cook Time25

Chill Time10

Total Time45

Course: Bread, Breakfast

Cuisine: American

Servings: servings

Calories: 391kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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