Best 10 Blueberry Orange Muffins Recipes

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tin.
• Sift together the flour, sugar, orange zest, and baking powder into a bowl.
• Add in blueberries; toss to combine.
• In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
• Stir quickly just until all ingredients are moistened.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake 15-18 minutes or until golden brown.
• To make the topping: mix the butter and orange juice together in a bowl.
• Pour sugar into another bowl.
• When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.

ORANGE BLUEBERRY MUFFINS

Steps:

• Combine the oatmeal and orange juice; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs. Stir just until ingredients are moistened. Carefully fold in berries and orange zest. , Fill greased muffin cups three-fourths full. Combine walnuts, sugar and cinnamon. Sprinkle over top. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

OATMEAL BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350. Combine dry ingredients and wet ingredients in separate bowls; add wet to dry and stir until just moist. Fold in blueberries. Pour batter into lined muffin tin carefully. Bake 20-25 minutes.

BLUEBERRY ORANGE MUFFINS

Steps:

• Heat oven to 400º. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners.
• Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended.
• Gradually stir in egg whites, milk, orange juice and orange peel.
• Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended.
• Fold in blueberries.
• Fill muffin cups 2/3 full.
• Bake at 400º for 18 to 20 minutes until golden brown. Serve warm if desired.

ORANGE-BLUEBERRY MUFFINS

Steps:

• Blueberry-Orange Muffins Yield: 12 muffins Time: 45 to 50 minutes, partially unattended 3 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt Pinch ground nutmeg 10 tablespoons (1¼ sticks) unsalted butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup sour cream ½ cup freshly squeezed orange juice Grated zest of 1 large orange 1½ cups fresh or thawed frozen blueberries 1. Heat the oven to 375°F and grease a 12-cup muffin pan (or line it with baking cups). Put the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl; whisk to combine. 2. Beat the sugar and butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl) until light and fluffy. Add the eggs and vanilla and beat to combine, then add the sour cream, orange juice, and orange zest and stir until well combined. Add the flour mixture to the butter mixture and stir just until combined. (The batter will be very thick.) Gently fold in the blueberries. 3. Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, 25 to 30 minutes. Serve warm.

WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL

Steps:

• Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
• Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
• Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
• Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
• Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
• Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
• Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
• Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 375°F
• Lightly grease muffin cups or spray with cooking spray.
• Place orange pieces in blender and blend until finely chopped.
• Add margarine, eggs, and milk and blend until well mixed.
• Combine flour, sugar, baking powder, and baking soda in a large bowl.
• Make a well in center and add orange mixture, stirring just until moistened.
• Fold in blueberries.
• Fill muffin cups and bake for 22-25 minutes or until golden.
• Cool 10 minutes in pan before removing.

CONTEST-WINNING ORANGE BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400 Line muffin tins with paper or oil a nonstick muffin tin. In a large bowl combine all dry ingredients. Add blueberries and toss gently to coat in flour. In a medium bowl lightly beat eggs, then whisk in buttermilk, brown sugar, oil, juice and vanilla. Don't be concerned if there are lumps. Do not overwork batter. Bake 12-14 minutes.