Best 8 Contest Winning Orange Blueberry Muffins Recipes

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Are you ready to venture into the realm of delightful flavors and embark on a culinary journey that will leave your taste buds dancing with joy? Look no further! We present to you the ultimate guide to creating contest-winning orange blueberry muffins, a tantalizing treat that will make you the star of any baking competition. With this comprehensive article, we will take you on a step-by-step adventure, unlocking the secrets behind these irresistible muffins. From carefully selecting the finest ingredients to mastering the art of perfectly balancing flavors, we'll guide you towards muffin-making greatness. Get ready to tantalize your senses and impress your friends and family with these delectable orange blueberry muffins that will surely win hearts and awards.

Here are our top 8 tried and tested recipes!

BLUEBERRY-ORANGE MUFFINS



Blueberry-Orange Muffins image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE BLUEBERRY MUFFIN TOPS



Orange Blueberry Muffin Tops image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 12 muffin tops

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) salted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 cup buttermilk
Zest of 1 orange plus 2 tablespoons orange juice
1 cup fresh blueberries
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
  • Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
  • In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
  • Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
  • Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
  • In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

JORDAN MARSH'S BLUEBERRY MUFFINS



Jordan Marsh's Blueberry Muffins image

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Categories     breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Steps:

  • Preheat the oven to 375.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

BLUEBERRY-ORANGE MUFFINS



Blueberry-Orange Muffins image

Make and share this Blueberry-Orange Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 48m

Yield 12 muffins (approximately)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon grated orange zest
1 tablespoon baking powder
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup milk
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon salt
2 tablespoons melted butter
1/4 cup orange juice
1/4 cup sugar

Steps:

  • Preheat oven to 350° and grease muffin tin.
  • Sift together the flour, sugar, orange zest, and baking powder into a bowl.
  • Add in blueberries; toss to combine.
  • In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
  • Stir quickly just until all ingredients are moistened.
  • Spoon batter into prepared muffin tin, dividing evenly.
  • Bake 15-18 minutes or until golden brown.
  • To make the topping: mix the butter and orange juice together in a bowl.
  • Pour sugar into another bowl.
  • When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.

CONTEST-WINNING ORANGE BLUEBERRY MUFFINS



Contest-Winning Orange Blueberry Muffins image

With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 cup quick-cooking oats
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup canola oil
3 large eggs, lightly beaten
1-1/2 cups fresh or frozen blueberries
1-1/2 teaspoons grated orange zest
TOPPING:
1/2 cup chopped walnuts
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 304 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

OCEAN'S BLUEBERRY ORANGE MUFFINS (VEGAN)



Ocean's Blueberry Orange Muffins (Vegan) image

From John Robbins' May All Be Fed. I approximated the measurement of orange zest to make the recipe-editor form happy.

Provided by mliss29

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups orange juice
1/3 cup canola oil (or safflower oil)
1/3 cup maple syrup
2 tablespoons tahini (raw)
1 tablespoon orange zest ("grated zest of one orange")
2 cups whole wheat pastry flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries

Steps:

  • Preheat oven to 350°F.
  • Lightly oil muffin pan with canola (or use paper muffin cups.).
  • Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
  • Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
  • Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
  • Fold in the blueberries.
  • Spoon into muffin pan, filling each cup about 3/4 full.
  • Bake 20-25 minutes. (Check for clean toothpick.).
  • Let sit 5 minutes before removing from pan.

Nutrition Facts : Calories 206.3, Fat 8.2, SaturatedFat 0.8, Sodium 236.4, Carbohydrate 30.9, Fiber 3.7, Sugar 9.3, Protein 4.6

Tips:

  • Choose ripe, juicy oranges: This will ensure that your muffins have a bright citrus flavor.
  • Use fresh blueberries: Frozen blueberries can be used, but they will not be as flavorful.
  • Don't overmix the batter: Overmixing can result in tough muffins.
  • Fill the muffin cups to the top: This will help the muffins rise evenly.
  • Bake the muffins until a toothpick inserted into the center comes out clean: Overbaking can result in dry muffins.

Conclusion:

This orange blueberry muffin recipe is a delicious and easy-to-make breakfast treat. The muffins are moist and flavorful, with a perfect balance of citrus and blueberry flavors. They are also a good source of fiber and vitamin C. Whether you are looking for a quick and easy weekday breakfast or a special treat for a brunch or party, these muffins are sure to be a hit.

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