Blueberry Orange Muffins are bright and fruity! Citrusy soft muffins with blueberries that explode with berry flavor in your mouth! An easy breakfast recipe that are sure to disappear quickly!
Prep Time15 minutesmins
Cook Time23 minutesmins
Total Time38 minutesmins
Course: Breads and Muffins, Breakfast, Brunch, Muffins
Cuisine: American
Keyword: Blueberry, Blueberry Muffins, Blueberry Orange Muffins, Easy Breakfast Recipes, Easy Recipes, Made from scratch, Muffins, Orange, Orange Zest
Servings: 12Muffins
Ingredients
½CupButterroom temperature
½CupSugar
¼CupBrown Sugar
1CupSour Cream
2EggsRoom Temperature
2TSPVanilla Extract
Zest of 2 Oranges
3TBSPOrange Juice
1TSPBaking Soda
½TSPBaking Powder
½TSPSalt
1¾CupsAll-Purpose Flour
1½CupsBlueberriesFresh 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.
