Blueberry Orange Muffins Recipes

ORANGE BLUEBERRY MUFFIN TOPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
• In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
• Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
• In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

SKINNY BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400° F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
• In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
• *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm™ frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tin.
• Sift together the flour, sugar, orange zest, and baking powder into a bowl.
• Add in blueberries; toss to combine.
• In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
• Stir quickly just until all ingredients are moistened.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake 15-18 minutes or until golden brown.
• To make the topping: mix the butter and orange juice together in a bowl.
• Pour sugar into another bowl.
• When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.

ORANGE BLUEBERRY MUFFINS

Steps:

• Combine the oatmeal and orange juice; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs. Stir just until ingredients are moistened. Carefully fold in berries and orange zest. , Fill greased muffin cups three-fourths full. Combine walnuts, sugar and cinnamon. Sprinkle over top. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

ORANGE-BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
• Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
• Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.

BLUEBERRIES AND ORANGE MUFFINS

Steps:

• Grease and flour 12 muffin cups, or use paper liners.
• In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a measuring cup, with a whisk, mix yogurt, orange juice, oil, orange zest and eggs. Make a well in the center of the dry ingredients, pour liquid ingredients and stir until mixture is creamy. Sprinkle with blueberries and stir well. Spread the dough in the muffin cups. Sprinkle with remaining sugar, if wanted.
• Bake in the center of the oven, in a preheated oven of 400 F for about 25 minutes or until muffins are firm when touched and the tops are golden. Let cool on a grill for about 5 minutes. Remove from muffin tins and cool completely.
• You can put the muffins in an hermetic container. They will be good 2 days in room temperature or until 1 month in the freezer.

BLUEBERRY-ORANGE CORNMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
• In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
• Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.

BLUEBERRY ORANGE BRAN MUFFIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.