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Blueberry Orange Muffin on a blue plate with muffins behind
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5 from 6 votes

How to make Blueberry Orange Muffins

Blueberry Orange muffins are light, fluffy, full of zingy citrus flavours and bursting with plump blueberries. They make a delicious sweet treat and are healthy enough to serve at breakfast time.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, British
Diet: Vegetarian
Keyword: all-purpose flour, blueberries, eggs, orange juice, plain flour, vegetable oil
Servings: 12

Equipment

  • mixing bowls
  • muffin tray
  • fork
  • spatulas
  • measuring cups

Ingredients

US Customary - Metric
  • 2 1/4 cups plain flour all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup caster sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/2 cup blueberries
  • 2 teaspoons orange zest finely grated rind of one of the oranges
  • 3/4 cup orange juice squeezed from 2 oranges or use bottled smooth orange juice
  • 1/2 teaspoon orange extract optional

Instructions

  • Line the muffin tin with muffin cases or grease thoroughly. Preheat the oven to 375F190C/170C Fan
  • Whisk the eggs, oil, orange zest and orange juice together in a bowl. (Include the orange extract if using.)
  • In a larger bowl, combine the flour, baking powder, bicarbonate of soda, and sugar together.
  • Pour the wet ingredients into the dry and mix so that there are no dry bits of flour showing. Don't worry about any lumpy bits. The batter should look wet and lumpy.
  • Add the blueberries to the batter and stir briefly. Divide the batter between the muffin cases. Fill each muffin case to 2/3 full.
  • Bake until risen and golden for between 20 to 25 minutes.
  • They are cooked when the tops spring back when gently pressed. Otherwise, test with a skewer or toothpick - if it comes out clean, then the muffins are done.

Notes

Nutrition Information is computer generated and is intended as a guideline only.
These muffins are dariy-free.
Optional Finishing touches:
  • Retain a few blueberries to scatter on the batter in the muffin cases. These will then bake with berries showing on the tops.
  • Sprinkle a little caster sugar on top of the batter before baking for a slightly crunchy top (use demerara for an even crunchier finish).
  • Glaze with icing: Mix 3oz (85g) icing sugar with 2-3 teaspoons of orange juice and use to ice the muffins once they're out of the oven and cooled slightly.
Storing the muffins
All muffins are at their yummiest when eaten fresh but not everyone can dispatch a dozen muffins in one sitting So ...
  • Store in an airtight container and eat within two to three days.
  • Freeze in a suitable container for up to 3 months. Thaw by leaving them out on the countertop. Refresh them by warming briefly in the oven or microwave.
 
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Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 139mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg