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5
from 1 vote
Orange Blueberry Muffins
Blueberry orange muffins with a crunchy topping.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
blueberry, breakfast, brunch, muffins, orange
Servings:
12
muffins
Calories:
269
kcal
Author:
Jennifer Soltys
Equipment
Citrus Zester - Grater
Muffin Tin
Cupcake Liners
Ingredients
Muffins
1 ½
cup
flour
¾
cup
sugar
½
tsp
salt
2
tsp
baking powder
1
egg
at room temperature
¾
cup
orange juice
fresh-squeezed, (pulp optional)
⅓
cup
canola oil
1
tbsp
Orange Zest
1 ½
cup
Blueberries
fresh
Topping
¼
cup
butter
softened
½
cup
sugar
⅓
cup
flour
¼
cup
rolled oats
Instructions
Preheat oven to 400℉.
Line muffin tin with cupcake liners.
Mix all topping ingredients together with fork until crumbly and set aside.
¼ cup butter,
½ cup sugar,
⅓ cup flour,
¼ cup rolled oats
Combine dry muffin ingredients in large mixing bowl.
1 ½ cup flour,
¾ cup sugar,
½ tsp salt,
2 tsp baking powder
Add egg, orange juice and canola oil to mixture and mix well.
1 egg,
¾ cup orange juice,
⅓ cup canola oil
Fold in orange zest and blueberries.
1 tbsp Orange Zest,
1 ½ cup Blueberries
In lined muffin tin, fill each cup 3/4 full with batter.
Spoon topping over top of each muffin cup.
Bake 20-25 minutes until tops have browned.
Let cool.
Video
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
Serving:
1
g
|
Calories:
269
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.2
g
|
Cholesterol:
24
mg
|
Sodium:
134
mg
|
Potassium:
147
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
181
IU
|
Vitamin C:
10
mg
|
Calcium:
40
mg
|
Iron:
1
mg