Orange Blueberry Muffins
Classic blueberry muffins with a pop of orange flavor.
Servings: 16 muffins
Ingredients
- 2 and 1/2 cups + 2 Tablespoons all-purpose flour divided; be sure to measure properly
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter melted
- 2 large eggs room temperature1
- 1 Tablespoon orange juice + milk to the level of 3/4 cup2
- zest of 1 large orange
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups frozen blueberries do not thaw3
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat oven to 400ºF. Spray 16 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
- In a large bowl, toss together 2 and ½ cups of the flour, baking powder, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, orange juice/milk mixture, orange zest, and vanilla extract and whisk again until everything is combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Set aside.
- In a medium size bowl or a colander over the sink, toss the blueberries in the remaining 2 Tablespoons of flour. Carefully fold the blueberries into the muffin batter, being aware the purple color will spread a bit.
- Spoon batter equally into prepared muffin pans. Place additional blueberries in the tops of the muffins if desired. Sprinkle each muffin with coarse sugar, if using. Bake muffins for 5 minutes, then reduce heat to 350ºF and bake for an additional 15-16 minutes until tops start to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.
Notes
- It is always a good rule of thumb to use room temperature eggs when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
- This means: add 1 Tablespoon of orange juice to a glass measuring cup. Add milk to the cup with the orange juice until the level is at 3/4 cup. This is similar to making buttermilk.
- You may also use fresh blueberries or a combination of fresh and frozen.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
