Bright and fruity, Blueberry Orange Muffins are an easy, fresh-baked & delicious breakfast recipe that will disappear quickly! Citrusy with blueberries that explode with berry flavor in your mouth!
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Blueberry and orange are perfect companions in these soft, fluffy muffins. The bright, slightly acidic nature of blueberries naturally go well together with oranges. With plenty of zest and some freshly squeezed orange juice these muffins will wake up your mouth with an explosion of fruity goodness!
Using sour cream in this recipe helps make the muffins moist. If interested for a healthier option, substitute the sour cream with nonfat, plain greek yogurt.
This recipe is quick and easy! But breeze through zesting the oranges with a microplane zester. A necessity for any kitchen, this makes zesting so easy to do, creating a nice, fine zest to incorporate nice orange flavor in every bite!
Helpful Baking Hints
I love muffins for breakfast! Easy to mix up and bake quickly, a perfect option to put a fresh baked, warm breakfast on the table. To ensure a fluffy and light muffin, be cautious not to overmix the batter. A bit lumpy is ok! Over mixing the batter will result in the muffins to be tougher, not as fluffy and more cake-like. Mix ingredients until just combined.
Be sure to scrape down the sides of the bowl after adding each set of ingredients. This will ensure that they are well incorporated throughout the batter.
I prefer frozen blueberries for this recipe. Do not defrost them prior to mixing into the batter. Frozen blueberries tend to not sink into the bottom of the muffin while baking. A blueberry in every bite is the best!
Blueberry Orange Muffins
Ingredients
- ½ Cup Butter room temperature
- ½ Cup Sugar
- ¼ Cup Brown Sugar
- 1 Cup Sour Cream
- 2 Eggs Room Temperature
- 2 TSP Vanilla Extract
- Zest of 2 Oranges
- 3 TBSP Orange Juice
- 1 TSP Baking Soda
- ½ TSP Baking Powder
- ½ TSP Salt
- 1¾ Cups All-Purpose Flour
- 1½ Cups Blueberries Fresh or frozen (do not defrost)
Instructions
- Preheat oven to 425°F. Prepare a 12 count muffin pan with cupcake liners and set aside.
- In a medium bowl, combine flour, salt, baking soda and baking powder and whisk together. Set aside.
- Zest two oranges. Juice the two oranges and set aside separately from the zest.
- In a stand mixer with a paddle attachment, cream together the butter, sugar, and brown sugar for about 2 minutes. Scrape down sides.
- Add in sour cream and eggs and continue to mix until well combined. Add in zest and vanilla extract continue to mix while scraping down sides periodically.
- Add in 3 tablespoons of orange juice and blend.
- Combine dry ingredients in small increments and blend until just combined. Continue until all ingredients are added.
- Using a wooden spoon, stir in the blueberries until incorporated throughout the batter.
- Fill muffin liners about 3/4 full of batter.
- Bake at 450°F for 5 minutes, reduce heat to 350°F and continue baking for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out mostly clean.
- Allow to cool slightly prior to serving.
Eat well. Live fully. Bake often.
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