Blueberry Orange Muffins
  • Cooking Time: 23
  • Servings: 14
  • Preparation Time: 10
  • 1/2 cup butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup fresh orange juice
  • zest of two large oranges
  • 1 cup fresh or frozen blueberries (do not thaw)
  • 1/2 cup course sugar (optional)
  1. Start by preheating your oven to 425 degrees.
  2. Spray two 12 count average sized muffin pans with non stick spray or line them with cupcake liners. Set aside.
  3. In a large bowl beat the butter until creamy and then add in the sugar. Cream together for 1-2 minutes.
  4. Add the eggs, sour cream and vanilla extract.
  5. Beat for 1 more minute then scrape down the sides.
  6. In a separate large bowl combine the flour, baking soda, baking powder and salt.
  7. Pour the flour mixture into the wet ingredients and mix on your lowest speed until the two are just incorporated.
  8. Try not to over mix.
  9. Add in your orange juice, orange zest and blueberries.
  10. Gently fold the ingredients in with a spoon or rubber spatula until they are uniformly mixed in.
  11. Fill your muffin tin 3/4 of they way up for each muffin and proceed to the oven.
  12. Bake your muffins for 5 minutes at 425F degrees, then drop the oven temperature to 350F degrees and continue baking for another 18-20 minutes.
  13. Remove your muffins and let them cool on a cooling rack.
  14. Once cooled, dip your finger in orange juice, rub across the muffin top and sprinkle with course sugar.
I absolutely LOVE orange flavor so what better way to wake up a blueberry muffin than to add that tangy goodness? Unfortunately, it took me three tries to get these muffins just right but oh my goodness.. they are amazing!!