Sweet and tart blueberry orange muffins are one of my favorite flavors for spring! Plus they’re one of my all time favorite stand-in-front-of-the-fridge-shoving-your-face late night snacks!
I have a confession to make. It really burns my biscuit to throw out food. It doesn’t matter if I torched it beyond all recognition, the food went bad, or it tasted like dirty feet. I absolutely hate to waste food. Which is why I almost never cook or bake with fresh fruit. Save for apples.
I’m always worried the food is going to spoil and I’ll have to toss it out. And then I’ll think about those poor children in China my mom was always telling me about when I was little and didn’t want to eat my green beans and how they don’t have any food and then I’ll feel bad. Like I’m one Christian Children’s Fund commercial away from going straight to hell.
So when my grandfather brought me some fresh blueberries because he didn’t want them to spoil the pressure was straight up on. And if you need a second confession: I’ve made these muffins with frozen blueberries every single time since I tested the original recipe. #noshame
Whether frozen or fresh, blueberry muffins go better with citrus. I promise. These lemon blueberry coffee cake muffins promise, too. So promise me that you’ll whip up a batch of these blueberry orange muffins and haul them off to your next brunch. Or hide them in your veggie drawer and eat them late at night when no one else can see you.
Whatever floats your boat.
- 2 eggs
- ½ cup butter,, softened
- 3/4 cup powdered sugar
- 1 cup white sugar
- 2 tsp baking powder
- 2 cups blueberries, fresh or frozen
- 2 cups all purpose flour
- Zest of 1 medium orange,, separated
- 1 tsp vanilla
- 1-2 Tbs fresh orange juice
- 1 cup milk
- Cream together softened butter and sugar with a whisk until well combined. Add the milk, eggs, and vanilla and mix until well blended.
- Add the flour and baking powder to the wet ingredients. Mix well.
- Fold in all but 1 Tbs of the orange zest and all the blueberries with a rubber spatula, careful not to crush the berries.
- Spoon into muffin cups ¾ full and bake in a 350 degree oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While muffins are cooling combine powdered sugar, remaining orange zest, and orange juice and mix well. For a thinner glaze add more orange juice. For a thicker glaze add more powdered sugar.