Blueberry Orange Muffins

These delicious and moist bakery-style Blueberry Orange Muffins are loaded with fresh blueberries and freshly squeezed orange juice to complete your breakfast table.

About This Blueberry Orange Muffins Recipe

• These moist and fluffy Blueberry Orange Muffins have the right amount of fruit to the muffin batter.
• The fresh squeezed orange juice and fresh orange zest add a ton of flavour to the recipe. You can use store-bought orange juice, but fresh juice has the perfect real orange flavour.
• These muffins have a topping of crunchy buttery streusel, creating a perfect mix of crunch and soft and pillowy muffin texture.
• The topping streusel is optional but recommended.

How To Make The Blueberry Orange Muffins

• First off, line the muffin pan in every other cavity.
• Set the oven to 400F.
• Add the orange zest to the sugar and massage it with your fingertips to release the orange zest aroma and oil.
• Whisk the sugar and zest into the other dry ingredients and whisk.
• Whisk the eggs, sour cream, oil, orange juice, and vanilla in a separate bowl.
• Add the above mixture to the dry ingredients and gently mix until you don't see any trace of dry ingredients. Do Not Overmix.
• Gently fold in the fresh blueberries.
• Cover the batter and Let it sit on the counter for 10-15 minutes.
• Fill the muffin liners to the top, spread about one tablespoon of the streusel topping over each muffin, and bake.

Streusel Topping

Mix the flour, brown sugar, cinnamon, and butter in a bowl. Use a fork to mix the butter with the rest of the other ingredients. We want to have clusters of butter covered in dry ingredients.

Tips To Make Perfect Domed Top Muffins

• There are a few tips that could guarantee a perfect muffin dome;
• Do not overmix the batter, and stop mixing as soon as there is no trace of dry ingredients left.
• Use room temperature ingredients. Be sure to leave the eggs and sour cream out of the fridge for an hour before making the batter.
• Place the liners into the pan cavities in a way to leave an empty cavity beside each cavity. Line every other spot.
• After making the batter, leave the bowl on the counter for 10-15 minutes. This helps the flour hydrate fully, absorb the moister from other ingredients, and make the muffins super fluffy. Do the dishes and come back 🙂
• Fill up the liners to the top. Unlike the cupcakes, in which we only fill up the liner to ⅔ of its capacity, fill up the muffin liner to the top.
• Set your oven to at least 400F, which is higher than usual. This will make the batter have the first highest rise!

See more muffin recipes here;

Almond Cranberry Muffins,

Pumpkin Nutella Muffins

📖 Recipe