You’ll love the citrusy punch in these Blueberry Orange Muffins. Perfect in any shape or size for breakfast or a healthier sweet treat!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
When I first came up with the recipe, I imagined I’d make standard size muffins. But then I decided to let the little one help, and I remember I had some fun-shaped tins. Thus, the egg-shaped muffins were born. I thought it was timely, since Easter is just around the corner, and she thought they were fun. Of course I made a few mini muffins to go along, and those wound up being the ones she wanted to eat. Go figure. But we had fun, and made a delicious muffin that I am so excited to share with you today!
They’re a little sweet, a little tart and citrusy, and a LOT delicious. I could easily eat a whole batch without blinking an eye. I didn’t, but I could. And lil’ bit definitely downed a half dozen mini muffins (the circle ones, as she called them) in a few days. I thought the egg shape was fun, but on a normal day, I’d stick with regular and mini muffins for practicality.
What ingredients do you need to make Blueberry Orange Muffins?
1/2 cup unsalted butter, softened
1 cup brown sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 cup cake flour*
1/2 tsp salt
2 tsp baking powder
1/2 cup unsweetened applesauce
1 1/2 cups blueberries
zest of 1 orange
How do you make Blueberry Orange Muffins?
Full Printable Recipe Below!
1.) Preheat oven to 375 degrees F. Spray muffin tins with cooking spray or line with cupcake liners, and set aside.
2.) Add butter and sugar to mixing bowl and beat on medium-high speed until smooth.
3.) Add eggs, 1 at a time, mixing until combined with each, then mix in vanilla extract and orange zest.
4.) In a separate bowl, combine flour, salt, and baking powder. With the mixer on low speed, add the flour mixture to the wet mixture. Mix until just combined.
5.) Mix in the applesauce, and then stir in the blueberries.
6.) Divide among muffin tins, filling only about 2/3rds full. Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean. (If making mini muffins, bake for 15-18 minutes.) Remove and allow to cool, then enjoy!
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- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cake flour*
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsweetened applesauce
- 1 1/2 cups blueberries
- zest of 1 orange
- Preheat oven to 375 degrees F. Spray muffin tins with cooking spray or line with cupcake liners, and set aside.
- Add butter and sugar to mixing bowl and beat on medium-high speed until smooth.
- Add eggs, 1 at a time, mixing until combined with each, then mix in vanilla extract and orange zest.
- In a separate bowl, combine flour, salt, and baking powder. With the mixer on low speed, add the flour mixture to the wet mixture. Mix until just combined.
- Mix in the applesauce, and then stir in the blueberries.
- Divide among muffin tins, filling only about 2/3rds full. Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean. (If making mini muffins, bake for 15-18 minutes.) Remove and allow to cool, then enjoy!
Saturday #SpringSweetsWeek Recipes
Blueberry Orange Muffins by Sweet Beginnings
Coffee Ice Cream Sandwiches by Kate’s Recipe Box
Fresh Strawberry Lemon Cupcakes by Hezzi-D’s Books and Cooks
Lemon Poppyseed Cake by Jen Around the World
Oatmeal Cookie Fruit Pizza by Simply Inspired Meals
Orange Pecan Cookies by Family Around the Table
Pecan Krispy Treats by Cindy’s Recipes and Writings
Raspberry Almond Coffee Smoothie by Blogghetti
Strawberry Shortcake Cake Roll by That Recipe
Sweet Potato Sonker Recipe by Pastry Chef Online
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.