Orange Blueberry Muffins
Blueberry orange muffins with a crunchy topping.
Servings: 12 muffins
Calories: 269kcal
Equipment
- 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: 1g | Calories: 269kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 147mg | Fiber: 1g | Sugar: 24g | Vitamin A: 181IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg