Blueberry Orange Muffins

Breakfast would be my kryptonite if I didn’t have it everyday – I might go hangry-pregnant-lady-crazy!!! Breakfast is my absolute favorite meal of the day. I look forward to my big bowl of cereal followed by my one cup of coffee. It starts my day off perfectly. Then I wait a bit to enjoy my second breakfast or snack of the day since I get up so darn early. My second breakfast tends to vary between yogurt and breakfast granola and whatever carb goodie that I bake. These muffins have been on my list to bake forever and I figured with the abundant amount of Valencia oranges that I have on my tree – these would be perfect. I could probably have a side job selling orange juice or lemonade with all of my citruses that I have right now. But I’ll settle for baking these wonderful breakfast treats. These are very quick to make and smell amazing once you pull them out of the oven. Be careful not to eat them right away and make sure to add the muffin glaze on top. It gives an extra pop of citrus-y and sweetness that you will be oohing and ahhing all over for. Start your day right with these muffins!

Blueberry Orange Muffins
Adapted from The Pastry Queen
Printable Recipe
Muffins: 1 cup milk ½ cup freshly squeezed orange juice ½ cup plain yogurt 2 large eggs 2 sticks (16 tbsp.) unsalted butter, melted 3½ cups all-purpose flour 1 cup sugar 1½ tbsp. baking powder ½ tsp. salt Zest of 1 orange (organic if possible) 1 cup of blueberries

Muffin Glaze:

¼ cup freshly squeezed orange juice 1½ cups confectioners’ sugar 1-2 tsp. orange zest (organic if possible)


Preheat the oven to 350 degrees. Line muffin pans with desired paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest and blueberries with a spatula. Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet. To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container. Yield: 2 dozen muffins

Review: Absolutely tasty and the perfect way to start your day. You can bake these muffins without the blueberries, too. I love how beautiful the orange zest and the fresh blueberries wonderfully play up on each other, it makes it so easy to photograph. Sorry for the lack of posting, but the weather hasn’t been ideal for photographing food, OR most likely I have been too busy eating the food to photograph it, too!

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