Have you ever eaten a shop bought blueberry muffin and felt a little…underwhelmed?
They can look so appealing, but all too often they are dry, lacking in flavour and you end up playing hunt the blueberry.
These soft and fluffy blueberry orange muffins are a world away from shop bought – they are absolutely crammed full of jammy blueberries and orange zest!
I’ve made lots of blueberry muffin recipes in my time, and this is the one I go back to time and time again.
Make a batch of these beauties, pop a few in the freezer and you’ll never be tempted to buy supermarket muffins again. There is just no comparison.
how long will these blueberry orange muffins keep for?
Like all muffins, they are best eaten on the day of baking, but as I mentioned they do freeze beautifully for up to two months.
I can also recommend this – a day or two after baking, cut them in half, pop them under a hot grill for a few minutes, then spread with butter and some jam if you like. In fact, I highly recommend you do this!
Pin this recipe for later….
want to see more easy muffin recipes? Check these out….
Chocolate chip Courgette (Zucchini) muffins
Strawberry and White Chocolate Muffins
Nutella Chocolate Chip Banana Muffins
Blueberry Orange Muffins
Soft, Fluffy Buttermilk Muffins Full of Juicy Blueberries and Zesty Orange Flavour!
- The grated zest and juice of one orange
- Roughly 180ml buttermilk
- 2 large eggs
- 3 tablespoons honey
- 115 g butter, melted
- 80 g caster sugar
- 260 g plain flour
- 2 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 200 g blueberries, fresh or frozen (unthawed)
- Granulated sugar, for the topping (optional)
- Preheat the oven to 200C/fan 180C/400F. Line a 12 hole muffin tin with muffin cases.
- Pour the orange juice into a large measuring jug and pour in enough buttermilk to make 240ml (one American cup measurement). Stir in the eggs, honey and melted butter.
- In another large bowl, rub the orange zest into the sugar until the sugar is damp and fragrant. Whisk in the flour, baking powder, bicarbonate of soda and salt. Pour the liquid ingredients over the dry and working quickly but gently, stir together to combine. Don’t worry about lumps – they are desirable here! A lumpy batter makes light muffins. Finally, fold in the blueberries.
- Spoon the mixture into your muffin tins, filling them no more than 3/4 full. Sprinkle the tops with granulated sugar if you like and bake for 20-25 minutes or until golden, risen and they spring back when lightly pressed. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 266mgCarbohydrates: 35gFiber: 1gSugar: 17gProtein: 4g
These look scrummy!
These look perfect!! ?? thank you for sharing ?
No problem at all – thank you! ?
the bursts of blueberry fruit make these so pretty and tempting to look at and to eat. I love the flavours you have combined too. yummy. thanks for linking to #Bakeoftheweek xx
I love blueberry muffins, they are definitely my favourite and these look so light and fluffy.
Thank you so much Jenny ? I absolutely love orange with blueberries – it’s such a nice combination xx
Thank you Cat, I love blueberry muffins too ?
[…] Chocolate Almond Brownies as ‘dark, rich and fudgy’ 5. So much better than shop bought, Blueberry & Orange Muffins from Something Sweet Something Savoury 6. Celebrating Spring Wild garlic season with her Wild […]
[…] via Blueberry orange muffins […]
Shop bought are always underwhelming! I can almost taste the tang from yours. Thanks for joining in with #BakeoftheWeek
That’s so true Helen! Thank you ?