Orange-Scented Blueberry Muffins

Would you believe I’ve never made “homemade” blueberry muffins?  Isn’t that so ridiculous?

Orange-Scented Blueberry Muffins recipe and images by Lacey Baier, a sweet pea chef

I mean…I’ve made the boxed stuff with the “real blueberries” a dozen or so times over the years, but have never actually made real blueberry muffins.

So, as I’ve been trying to embrace the new, better, baking A Sweet Pea Chef, I decided it was time to make some real blueberry muffins.  Some orange-scented blueberry muffins.  Yum!

Orange-Scented Blueberry Muffins

Don’t get me wrong: I LOVE regular ‘ol fresh blueberry muffins.  But, I thought I’d add some “specialness” into these muffins for my own twist by including some fresh orange zest.

The orange zest gives the muffins a slight hint of citrus, while the blueberries clearly remain the star, as they should be.

Orange-Scented Blueberry Muffins recipe and images by Lacey Baier, a sweet pea chef

As usual, I had my official taste tester (AKA Dustin) help me out with these muffins to let me know what he thought.  Mind you: Dustin typically dislikes anything “orange-scented,” so I knew was taking quite a gamble with this recipe.  Luckily, he loved my Orange-Scented Blueberry Muffins — so much so that he said they were the best blueberry muffins he’s ever had.   Did you catch that?  Ever.  Had.   Woohoo!

Orange-Scented Blueberry Muffins

I also added a little sweet crumb topping right before the muffins went into the oven.  The topping leaves a sweet, crunchy top which contrasts nicely with the moist, delicate blueberry bottom.

Orange-Scented Blueberry Muffins recipe and images by Lacey Baier, a sweet pea chef

I hope you try these out — the recipe is so simple, you’ll probably only have to pick up blueberries at the store!

Orange-Scented Blueberry Muffins
 
Prep time
Cook time
Total time
 
Sweet Orange-Scented Blueberry Muffins with a crunchy crumb topping, a moist blueberry bottom and just a hint of oranges.
Author:
Recipe type: Easy
Serves: 9
Ingredients
  • FOR THE MUFFINS:
  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • 2 tbsp. vegetable oil
  • 1 egg, at room temperature
  • ⅔ cup milk
  • ¾ tbsp. freshly grated orange zest
  • 1 cup fresh blueberries, washed and de-stemmed
  • softened butter to grease muffin tin
  • FOR THE CRUMB TOPPING:
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup all-purpose flour
  • 6 tbsp. unsalted butter, chopped into small pieces
  • ½ tsp. ground cinnamon
Instructions
  1. Preheat the oven to 400 degrees.
  2. Butter muffin tin or line with muffin liners. Set aside.
  3. Combine flour, ¾ cup sugar, baking powder and kosher salt in a medium mixing bowl.
  4. In a separate mixing bowl, combine vegetable oil, egg, milk and orange zest. Add, all at once, to the dry flour mixture. Stir until just moistened. The mixture will be a bit lumpy and thick. If it seems to thick, add 1 tbsp. vegetable oil or milk to thin, though only if necessary. Add the fresh blueberries and gently fold into the mixture. Do not over-mix.
  5. To make the crumb topping, combine ¼ cup sugar, brown sugar, ⅓ cup flour, cubed butter and ground cinnamon in a small mixing bowl. Mixture will be lumpy.
  6. Pour or spoon muffin batter into the buttered (or lined) muffin tin, filling until almost full. Generously sprinkle the crumb topping over the tops of each muffin cup.
  7. Bake for 20-25 minutes, or until muffin tops are golden brown.
  8. Remove from heat and cool on a cooling rack for 5 minutes.

 

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Comments

  1. Ashley S. says

    I am a young professional with a few housemates, and it is a tradition in our home to enjoy a delicious breakfast together on each others birthdays. This morning I made these for my best friend/roomate on her birthday, and they are incredible! Thanks for the recipe! It made her day extra special. :)

  2. AshleyG says

    These muffins are fantastic! I can smell mine cooking in the oven as we speak. Easily interchangeable with other citrusy backnotes! well done!

  3. says

    Hi Lacey,
    Well this is yet another delicious recipe! My kids gobbled these up, they could hardly wait for them to cool! Next time I may use lemon zest instead of orange.
    Keep up the good cookin’
    Thanks!

  4. Jessica says

    I made these muffins thru are pretty good, they have a nice crown! The crumb topping seems like twice as much as needed though

  5. says

    Lacy, I made these muffins this weekend and had my out of town guests raving over them. They were such a hit that I posted your recipe (giving you credit of course) on my new food blog! Thanks so much! I love your site and your recipes!

  6. Kelly says

    So why do eggs have to be room temp? Having the salmon for dinner – and gonna bake these tomorrow with the little one!!! THanks!

    • says

      Hi Kelly! I hope you enjoy the pan-roasted salmon and baking with the little one tomorrow!

      Though it’s not absolutely vital to have your eggs at room temperature when baking, it is recommended for a few reasons: (1) to get maximum volume when beating egg whites and (2) to aid in creating the water-in-fat emulsion. If cold eggs are introduced to a room temperature butter/sugar mixture, the emulsion can break, which will result in the batter losing air cells. All this basically means is the cake may be grainy or flat in texture, dry or look uneven and may even sink. Plus, Ina Garten always tells you to, so I follow her lead. :) Hope that helps to explain it!

    • says

      Hi Ally, good question! I’m not so sure there’s any trick with fresh blueberries other than to just do what you can to keep their skin from breaking. I was very careful with these blueberries when folding them into the batter, but the time in the oven made several of them burst and bleed a bit.

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