These homemade Orange Blueberry Muffins are WAY better than anything you’re going to find at a bakery.
If I do say so myself. (And I do).
You may remember my Instagram post when I declared I had found the BEST muffin recipe ever.
Ever since then, the urge to make an orange blueberry version has been overwhelming.
This book-inspired recipe for Eleanor Oliphant is Complete Fine is admittedly a bit of a stretch to be truly “book-inspired.” Eleanor and her coworker Raymond often meet for lunch in a café near their office, and it’s here that she starts to come out of her shell and discover the joys of having a friend.
Eleanor, ever a creature of habit, orders the same thing every time – a frothy coffee and a cheese scone.
Since I’ve already made a cheese scone on the blog, I went with something I’d happily settle down with at a café: a blueberry muffin.
Blueberry muffins are probably my fave kind of muffin, and adding some fresh orange juice and zest to the batter seemed like bright twist on an old favorite.
Coincidentally, though, the blue and orange colors of the muffins echo the colors of the book cover. (I didn’t even plan that! I swear. Maybe subconsciously…?)
So, maybe this book-inspired recipe aligns a little better with Eleanor Oliphant than I originally thought.
The reason I love these Orange Blueberry Muffins so much is that they are EXTREMELY light, EXTREMELY fluffy, and EXTREMELY moist – three things that most muffins, homemade or otherwise, are usually not.
Another selling point is that they’re not crazy sweet. I’ve had one too many muffins that are overloaded with sugar, to the point of tasting like cake. I DON’T WANT CAKE.
Well, I mean, I do, I always want cake…except when I’m eating a muffin.
Honestly, most of the sweetness in the Orange Blueberry Muffins comes from the orange-nutmeg glaze. It’s spooned over each muffin while it’s hot from the oven, then hardens into a delightfully crackly and crunchy topping.
Serve Orange Blueberry Muffins alongside a freshly brewed pot of coffee, a steaming mug of tea, or just set on a breakfast table for two.
The recipe makes 12 muffins, but that doesn’t mean you need 12 people to eat them. #wedontjudgehere.
It’s been a long cold winter, and I promise you that Orange Blueberry Muffins are the breakfast treat you’re looking for to brighten up your mornings.
Orange Blueberry Muffins
Ingredients
MUFFIN INGREDIENTS
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp orange zest
- 6 tbsp unsalted butter, melted
- 1 egg
- 1 cup Greek yogurt
- 1 tbsp freshly squeezed orange juice
- 1 cup fresh or frozen (thawed) blueberries, divided
GLAZE INGREDIENTS
- 3/4 cup confectioner's sugar
- 3 tbsp freshly squeezed orange juice
- freshly grated nutmeg, to taste (optional)
Instructions
PREP INSTRUCTIONS
- Preheat oven to 400F.
- If using frozen blueberries, measure out 1 cup and place in a bowl. Microwave the blueberries for 20-30 seconds until thawed. Discard any juice.
- Line a 12-cavity muffin tin with paper liners and place on a baking sheet. Set aside.
- Melt butter in microwave in 30 second intervals, stirring until smooth. Set aside to cool slightly.
- Zest and juice your oranges.
BAKING INSTRUCTIONS
- In a large bowl, whisk together the flour, granulated sugar, baking powder, 1tbsp orange zest, baking soda, salt, and nutmeg until combined.
- In a medium bowl, whisk together the melted butter, yogurt, orange juice, and egg.
- Pour wet ingredients into dry, then mix with a spatula until just combined. Batter will be relatively and sticky, almost like biscuit dough.
- Take ¾ of the blueberries and fold them quickly into the batter with short, swift strokes.
- Scoop the batter into the lined muffin tins; you should have exactly enough batter to fill each cavity to the top.
- Gently smooth out the batter and nestle the remaining blueberries into the tops of the unbaked muffins.
- Bake orange blueberry muffins at 400F for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out dry.
- While the muffins are baking, make the glaze (see below). You'll want it ready for when the muffins come out of the oven.
- Remove muffin tin to a wire rack and let cool 5 minutes. Then, use a toothpick to poke 8-10 holes through the top of each muffin. Spoon the orange glaze over the top of each warm muffin and let it sink into the muffin.
- Let muffins continue to cool in the tin for another 20 minutes, then carefully remove muffins to a wire rack to finish cooling.
GLAZE INSTRUCTIONS
- Whisk together the confectioner’s sugar and 3 tbsp of orange juice. You’re looking for a drippy texture. Grate in some fresh nutmeg to taste (optional) and stir to combine.
