Blueberry Orange Muffins

By Erin Wainwright on April 14, 2020 in Food, Recipes

These muffins are my absolute favourite blueberry muffin recipe! I think it’s the orange flavour which compliments the blueberries without overpowering. This is a recipe that I got from a co-worker years ago and I ended up tweaking and adapting it so much that it became something new!

Blueberry Orange Muffins

Course: Dessert
Keyword: blueberry muffins, dessert, muffins
Servings: 12 muffins
Author: Erin Wainwright


  • muffin tin


  • 2 cups all-purpose four
  • 3/4 cups white sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup plain yogurt (or non-dairy substitute)
  • 2 tsp orange rind (or the rind of one orange)
  • 1/4 cups orange juice
  • 1/4 cups olive oil (or another vegetable oil)
  • 1 1/2 cups fresh blueberries


  • 1/4 cup white sugar
  • 1 tbsp orange rind
  • 1/2 cup sliced almonds


  • Preheat oven for 400°C.
    Whisk the yogurt, 2 teaspoons of orange rind, orange juice, olive oil and eggs into a large bowl. In a separate medium bowl mix the flour, 3/4 cups white sugar, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries. Spoon into a greased or lined twelve cup muffin tin.
    For the topping mix together the 1/4 cup of white sugar, 1 tablespoon of orange rind and the sliced almonds. Sprinkle over the batter in the muffin tin.
    Bake in preheated oven for approximately 20 minutes. Muffins are done when the tops are firm to the touch. Let the muffins cool in the tin for about 5-10 minutes and then transfer them to a cooling rack.