In addition to some pretty standard pantry ingredients, you'll just need some oranges and blueberries (fresh or frozen). I used Cuties for this recipe but any oranges will work.
Don't skip the step of dusting the blueberries with the flour mixture. It helps the blueberries stay put instead of sinking to the bottom of the muffins.
Serve these with a nice cold glass of milk or some freshly squeezed orange juice!
Orange Blueberry Muffins
yield: 12-14 muffins1/2 cup salted butter, at room temperature
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups blueberries
1 cup sugar
2 large eggs
2 tsp vanilla
1/2 cup milk
1/4 cup orange juice, from 2 small oranges or 1 large
1-2 TBSP orange zest
1-2 TBSP orange zest
Orange Glaze:
1 cup confectioners’ sugar2 Tablespoons heavy cream
2 TBSP orange juice, from 1 small orange
orange zest, optional
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure vanilla extract
Directions:
Preheat oven to 365 degrees. Line a muffin tin with parchment liners or generously grease with butter, then sprinkle with flour. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve or strainer, with about 1 1/2 tsp flour mixture to lightly coat (this will keep the blueberries from sinking to the bottom); set aside the flour mixture and the blueberries. If using fresh blueberries, rinse them off first!
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, orange zest and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add flour mixture, beating until just combined. Add orange juice and milk, beating until just combined. Do no over mix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups.
Bake, rotating half-way through, for 20-25 minutes or until muffins are golden brown on top and cake tester inserted in the center comes out clean.
Preheat oven to 365 degrees. Line a muffin tin with parchment liners or generously grease with butter, then sprinkle with flour. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve or strainer, with about 1 1/2 tsp flour mixture to lightly coat (this will keep the blueberries from sinking to the bottom); set aside the flour mixture and the blueberries. If using fresh blueberries, rinse them off first!
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, orange zest and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add flour mixture, beating until just combined. Add orange juice and milk, beating until just combined. Do no over mix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups.
Bake, rotating half-way through, for 20-25 minutes or until muffins are golden brown on top and cake tester inserted in the center comes out clean.
Remove muffins from and pan let cool.
Make the glaze by combining all ingredients and mix until smooth.
Once muffins are cooled to about room temperature, drizzle with the glaze. I like to just use a spoon for this. The glaze will harden the longer it sits out.
For best results, eat within a few hours.
Muffins can be stored in an airtight container for 2-3 days, but the glaze will soften up.
Enjoy!
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