Forget about lemon blueberry muffins! Make this Orange Blueberry Muffin Recipe instead. These soft muffins full of fresh ingredients will not disappoint.
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Homemade Muffins
Okay, so lemon blueberry muffins are good too. I think the orange flavor in this muffin recipe is a nice change though.
These muffins are light and airy. With a hint of orange flavor and bursting with fresh blueberries. A wonderful way to start the day!
Honestly, I’m not a big muffin fan. I don’t hate muffins, but I don’t love them either.
Probably because I always ate the store bought muffins.
In fact, I lived on those giant Costco muffins when I was in high school. You know, the muffins the size of your head! Enormous muffins, Cup-O-Noodle, Mtn Dew and beef jerky. That was my high school diet! {If only I still had that metabolism!}
As it turns out, I do enjoy muffins. Fresh Homemade Muffins. There just really is no comparison to homemade and store bought.
You will not find fresh orange zest and sweet, oozing blueberries in a store bought muffin.
This Orange Blueberry Muffin Recipe will soon be one of your new favorites too!
Orange Blueberry Muffins
Forget about lemon blueberry muffins! Make this Orange Blueberry Muffin Recipe instead. These soft muffins full of fresh ingredients will not disappoint.
Ingredients
- 1 Cup AP Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 Cup Ultrafine Sugar
- 1 Egg
- 1/4 Cup Plain Greek Yogurt
- 5 tablespoons Fresh Squeezed Orange Juice
- Zest of 1 Orange
- 2 tablespoons Room Temperature Butter
- 1/2 Cup Fresh Blueberries
Instructions
- Preheat oven to 350°
- Sift together flour, baking powder and salt. Set aside.
- Using a hand mixer, combine the sugar and butter.
- Add Greek yogurt and egg.
- Mix until wet ingredients are fully combined.
- Add dry ingredients, mix.
- Add orange juice and zest. Mix until fully incorporated.
- Gently fold in fresh blueberries.
- Spoon batter into muffin tin with cupcake liners. Fill each liner about 3/4 full. (makes 6 muffins)
- Bake for 20-22 minutes or until a toothpick can be inserted in the center and come out clean.
- Transfer muffins to cooling rack.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 184Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 42mgSodium 216mgCarbohydrates 31gFiber 1gSugar 13gProtein 5g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
More Breakfast Baking To Start Your Day:
Lemon Muffins with Blueberry Cream Cheese Topping
Apple Fritter Breakfast Casserole
0
Loving the orange blueberry combo! And I used to love Cotsco muffins too! You got like 6 insanely big muffins for like 3 bucks… a steal!
Hehe, Thanks Chris!
They look lovely!
Thanks Patricia!
My high school diet sounds a lot like yours! Blueberry muffins remain a favorite though especially with a little bit of lemon flavor.
Oh good, it wasn’t just me then. I think we all survived on soda, snack food and Cap’n Crunch in high school! 😀