Orange Blueberry Muffins

image of Orange Blueberry Muffins

This past weekend was a tough one. It seemed that nothing I made would turn out right. I ruined 3 – count ’em, 3! – different recipes. But the very first thing I made was perfect – these whole wheat orange blueberry muffins. Guess I should have quit while I was ahead!

At the end of the weekend, when I was frustrated and annoyed, I was still able to pull out one of these muffins to sooth my battered ego. They were delicious and beautiful and the pictures even came out well. The planets must have been perfectly aligned.

This has been my go-to blueberry muffin recipe for a couple of years. This time, I wanted to see how they would do with some whole wheat flour. And, to brighten them up a little, I added the zest of an orange. They passed with flying colors.

Whenever you need a little boost – whether it’s an ego-boost or one for your tastebuds – pull out this recipe. It will treat you right every time!

Orange Blueberry Muffins

Yield: 12

Orange Blueberry Muffins


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup sugar
  • 4 tablespoons butter melted and cooled slightly
  • 1 1/4 cups light sour cream (or Greek yogurt)
  • 1 orange zested
  • 1 1/2 cups frozen blueberries straight from freezer


  1. Preheat your oven to 350 degrees. Spray a muffin pan with nonstick cooking or baking spray or line with paper liners.
  2. In a medium bowl, whisk together flour, baking powder and salt. In your mixer bowl, whisk egg until light and fully combined, about 20 seconds. Add sugar and whick until thick and light yellow, about 30 seconds. Add melted butter in parts, whisking after each addition. Add sour cream and whisk until fully combined. Add zest from orange and whisk just until distributed.
  3. Add frozen berries to dry flour mix and toss to distribute and coat. Add sour cream mixture to flour and fold gently until batter comes together and berries are distributed. Do not overmix. Small spots of flour are okay. Batter will be thick.
  4. Use ice cream scoop or large spoon to fill muffin tin to top of each opening. Bake until light golden brown and tester comes out clean, 25-30 minutes. Rotate your pan halfway through to ensure even baking.
  5. Cool in pan on rack at least a few minutes, then remove muffins from pan to rack and cool 5 minutes.

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