Breakfast, Fruits, Meals, What's New

Orange Zested Blueberry Muffins

An AM favorite with a little citrus punch! Fresh orange zest mixed in with fresh (or frozen) blueberries and breakfast time just got that much more delicious! Pair with your favorite coffee or tea and you are winning the weekday/weekend morning game. Take a few to work or school to share and you are the Beyonce of baked goods. You can’t lose with my Orange Zested Blueberry muffins!

I am getting old – this is just a fact of life, not a statement fishing for compliments.  Fortunately for me I am more okay with this situation each day, as I am embracing the laugh lines, the aches and the crankiness. Older age is also making me more sentimental towards old school recipes like stews, biscuits, soups and muffins. So I decided to update my easy to make, even easier to eat blueberry muffins. My friends let me introduce you to Orange Zested Blueberry Muffins. Fresh citrus, in this case orange, gives your breakfast muffins that extra oomph that a homemade treat deserves. While you can use fresh or frozen blueberries, I encourage fresh because you will mash some of them directly into the batter.

I have said it before and I will say it again – be the queen or king of your block with simple yet delicious treats, like Orange Zested Blueberry Muffins – a little baking jealousy is good for the ego, especially for us old folks…..


Orange Zested Blueberry Muffins - don't mind if I do! Recipe at Click To Tweet


Orange Zested Blueberry Muffins


  • 1 1/4 cup sugar
  • 1 stick unsalted butter at room temp
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup whole milk
  • Zest of one orange
  • 2 cups fresh blueberries, tossed in 1/2 T flour
  • 2 tsp sugar


  1. Preheat oven to 375.
  2. Line a 12 cup muffin tin (might need a second one, usually makes 12-15 muffins) with liners.
  3. In stand mixer on medium speed, cream together sugar and butter until fluffy, about 10 minutes.
  4. Add vanilla and eggs (one at a time) on low speed.
  5. In a medium bowl whisk together flour, baking powder and salt.
  6. Add half the flour mixture to the eggs, then half the milk and repeat. Mix until just combined.
  7. Mash 1/2 cup of blueberries, add orange zest and add to batter.
  8. Fold in remaining blueberries and combine gently.
  9. Pour batter (3/4 way full) into prepared muffin tins.
  10. Sprinkle a pinch of sugar over each muffin and bake for 25-30 minutes or until edges are brown and middle comes out clean with a toothpick.
  11. Let cool for 15-20 minutes and enjoy!
  12. Leftovers can stay uncovered for another day or two (if they last that long!)
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