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Blueberry Orange Muffins

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If you love blueberry muffins, I encourage you to try these blueberry orange muffins. These blueberry muffins with orange juice are a flavorful treat to enjoy for breakfast, brunch, or whenever you’d like.

The crunchy oat topping adds to the flavor and texture to create a baked good perfect for fall and winter weekends. Make them for holiday guests, events, or as a cozy snack for yourself and your family.

Three muffin stacked on top of each other on a blue plate.

Blueberry Orange Muffins for Breakfast or Brunch

Is anyone else already looking forward to fall baking? As much as I don’t want to rush summer, I find myself craving the coziness of cool fall mornings. Curling up with a warm muffin and a cup of coffee on a chilly Sunday morning sounds a bit like heaven.

Not only are these blueberry orange juice muffins super tasty, but baking them fills your house with such a wonderful aroma. If you’re on the hunt for the best muffin recipe, I hope you give this one a try.

Oranges, blueberries, and other ingredients to make muffins on a board.

Orange Blueberry Muffins Ingredients

Here’s what you need to make this recipe. The exact measurements are in the printable recipe card below.

For the muffins:

  • All-purpose flour
  • Sugar
  • Salt
  • Baking powder
  • Egg
  • Orange juice
  • Canola oil
  • Orange zest
  • Fresh blueberries

For the topping:

  • Butter
  • Sugar
  • All-purpose flour
  • Old fashioned oats

Blueberry Orange Juice Muffins Directions

Preheat your oven to 400 degrees Fahrenheit.

Line a muffin tin with cupcake liners and set aside.

Creating orange zest.

Create the orange zest and set aside.

Mix all the ingredients for the topping together with a fork until crumbly and set aside.

Combine the flour, sugar, salt, and baking powder in a large mixing bowl.

Four and egg in a mixing bowl.

Add the egg, orange juice, and canola oil to the mixture and mix well.

Blueberries and orange zest in muffin batter in a mixing bowl.

Fold in the orange zest and blueberries.

Filling muffin liners with batter.

Fill each cup of your lined muffin tin 3/4 of the way full with batter.

Adding topping to blueberry muffins in a tin.

Spoon the topping over each muffin top.

The top of muffins sitting on a cooling rack.

Bake for 20-25 minutes or until the tops of the muffins have browned.

Overhead image of three blueberry muffins on a blue plate.

Let them cool before serving.

Orange blueberry muffin broken open on blue plate. More muffins around it on a table.

Blueberry Orange Muffin Recipe Notes and FAQ

What kind of oranges should I use for this recipe?

Cara Cara or Navel Oranges work well with this muffin recipe.

Blueberry muffins on a table with orange slices.

Do I have to squeeze my own orange juice?

Freshly squeeze OJ seems to taste best with this recipe, but you can also use bottled orange juice if desired.

Muffin tin with muffins, oranges, and blueberries in it.

How long will these muffins last?

Leftover muffins stored in a cool, dry place should last at least four days.

Blueberry orange muffins on a rack.

What supplies do I need to make this recipe?

You will need a muffin tin, cupcake liners, and a large mixing bowl to make this recipe.

Closeup of a muffin top.

Can I make these muffins ahead of time?

Yes! In fact, these muffins tend to taste even better the day after they are baked. Feel free to bake a batch the day before you need them.

Muffins on a cooling rack.
Yield: 12 muffins

Orange Blueberry Muffins

Three muffin stacked on top of each other on a blue plate.

Blueberry orange muffins with a crunchy topping.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Muffins

  • 1 1/2 cups All Purpose Flour
  • 3/4 cup Sugar
  • 1/2 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1 Egg, at room temperature
  • 3/4 cup Fresh Squeezed Orange Juice, (pulp optional)
  • 1/3 cup Canola Oil
  • 1 tablespoon Orange Zest
  • 1 1/2 cups Fresh Blueberries

Topping

  • 1/4 cup Butter, softened
  • 1/2 cup Sugar
  • 1/3 cup All Purpose Flour
  • 1/4 cup Old Fashioned Oats

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line muffin tin with cupcake liners.
  3. Mix all topping ingredients together with fork until crumbly and set aside.
  4. Combine dry muffin ingredients in large mixing bowl.
  5. Add egg, orange juice and canola oil to mixture and mix well.
  6. Fold in orange zest and blueberries.
  7. In lined muffin tin, fill each cup 3/4 full with batter.
  8. Spoon topping over top of each muffin cup.
  9. Bake 20-25 minutes until tops have browned.
  10. Let cool.

Notes

  • Cara Cara or Navel Oranges work well with this recipe.
  • Bottled orange juice can be substituted for freshly squeezed if desired, although freshly squeezed seems to taste better.
  • Muffins tend to taste better the day after they are baked.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 268Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 207mgCarbohydrates: 41gFiber: 1gSugar: 24gProtein: 3g

Nutrition facts are an estimate only.

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Orange blueberry muffins on a rack.

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