Orange Blueberry Crumble Muffins – the crunchy crumb topping on these muffins makes them extra tasty and sets them apart from the rest. They are a perfect spring muffin recipe!
Blueberries are so tasty, and so healthy, that I am always trying to find new ways to incorporate them into baked goods. I love a good basic blueberry muffin, but sometimes I like to get creative with the flavors.
Lemon and blueberry together is always a winner, but this time around I decided to use orange zest instead. I combined a couple recipes to come up with these blueberry orange muffins, and we loved them.
The orange and blueberry are a great combination, and the crumb topping makes them even more special. I love the crunch from the sliced almonds!
(To skip my tips and just see the full recipe card and instructions, simply scroll to the bottom of the page.)
HOW TO MAKE ORANGE BLUEBERRY MUFFINS
- all purpose flour
- baking powder
- baking soda
- granulated sugar
- orange juice (Freshly squeezed or juice made from concentrate will both work.)
- canola oil (or another oil that is liquid at room temperature)
- vanilla extract
- sour cream (I used light sour cream. You may also substitute plain yogurt or greek yogurt.)
- orange zest
- blueberries (Fresh make the prettiest muffins, but frozen blueberries will also work.)
- butter (for the crumb topping)
- sliced almonds (or another nut of your choice)
- Preheat the oven to 350 degrees. Spray 18 muffin cups with non stick cooking spray; set aside.
- Whisk together all your dry ingredients in a large bowl.
- Whisk together your wet ingredients in a small bowl and stir into the flour mixture. Gently fold in the blueberries.
- Spoon batter into prepared pans.
- Combine the topping ingredients till crumbly, then sprinkle on top of the muffin batter.
- Bake for about 18 minutes.
STORING BLUEBERRY ORANGE MUFFINS:
Let the muffins cool completely to prevent them from becoming soggy. Store them in an airtight container and they will last for 2-3 days at room temperature, or 3-4 in the refrigerator. They are actually more moist the second day, but the topping does lose some of its crunch.
CAN I USE FROZEN BLUEBERRIES FOR BLUEBERRY MUFFINS?
Yes, frozen blueberries will work just fine. Use them frozen. If you thaw them, they will make a mess of your batter and your muffins will turn an unappetizing gray color.
Make sure you fold them in gently to prevent blue streaks in your batter. If they seem to have a lot of ice crystals or juice on them, you can toss them with a tablespoon of flour before adding them to the batter.
Because frozen blueberries are so cold, you may have to increase the baking time on your muffins.
CAN I FREEZE BLUEBERRY CRUMB MUFFINS?
Absolutely! I freeze muffins all the time. Just make sure they are cooled completely, then place them in airtight containers. I prefer to use heavy duty freezer ziplock bags, because I can squeeze the air out of them as we use the muffins.
They will last for 3-4 months in the freezer. You can either let them thaw at room temperature, or pop one in the microwave for about 30 seconds.
MORE HOMEMADE MUFFINS YOU DON’T WANT TO MISS:
- Orange Banana Muffins with Sour Cream Glaze
- Chocolate Strawberry Muffins
- Sour Cream Banana Muffins
- Apple Almond Muffins
- Peanut Butter Chocolate Chip Muffins
- Cherry Blueberry Muffins
- Apple Snickerdoodle Muffins
- French Breakfast Puffs
- Whole Wheat Blueberry Muffins
LOVE BLUEBERRIES? CHECK OUT THESE RECIPES:
ORANGE BLUEBERRY MUFFINS WITH CRUMB TOPPING
- 2 1/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/3 cup orange juice
- 1/4 cup oil
- 1 tsp vanilla extract
- 1 cup light sour cream
- 1 egg
- zest of 1 orange (reserve a little for the crumb topping)
- 1 1/2 cups blueberries (fresh or frozen)
- 4 Tbsp sugar
- 4 Tbsp flour
- 1 1/2 Tbsp butter
- 1/4 tsp orange zest
- 3 Tbsp sliced almonds, (optional)
- Preheat oven to 350 degrees. Spray 18 muffin cups with non stick cooking spray; set aside.
- Combine flour, baking powder, soda, salt, and sugar in large mixing bowl and set aside.
- In a smaller bowl, whisk orange juice, oil, vanilla, yogurt, egg, and orange zest till well combined. Stir gently into dry ingredients. Fold in berries.
- Spoon batter into prepared muffin pans.
- Combine all topping ingredients in a small bowl till crumbly, then sprinkle over muffins.
- Bake at 350° for about 18 minutes. Let cool in pans for 3-5 minutes, then remove to cooling racks.
These muffins have a light crumb topping. If you like extra crumbs on your muffins, double the crumb topping recipe.
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Amount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 157mgCarbohydrates: 29gFiber: 1gSugar: 14gProtein: 3g
(originally posted 11/16/2010, updated May 2020)
If you love lemon and blueberries together, I bet you will love this tasty blueberry orange combination. Give these muffins a try and let me know what you think!