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Orange Blueberry Muffins

24 March 2009 7 Comments

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

Makes 12 muffins

Orange Blueberry Muffins

adapted from Cooking Illustrated


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


Preheat your oven to 350 degrees. Spray a muffin pan with nonstick cooking or baking spray or line with paper liners.

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.

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.

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.

Cool in pan on rack at least a few minutes, then remove muffins from pan to rack and cool 5 minutes.



Nutritional Info calculated with BigOven Recipe Software

Calories: 210
Fat: 7g, Sat Fat: 4g
Fiber: 2g
Sugars: 16g
Protein: 4g

Bluberry Muffins on FoodistaBluberry Muffins

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  • Dijana said:

    Hi! These muffins look great, definitely a try! I know how it feels having recipes go wrong, esp. if you’re using a reputable cook book, disappointing!

  • Joan said:

    This recipe looks delicious! I collect blueberry recipes and will try this one for sure.

    I’ve ruined recipes before too and I’ve been cooking for almost 50 years! I’m always experimenting and sometimes they don’t work out very well-lol

  • Digigirl said:

    Definitely do give them a try, they’re delish! Yeah, it’s bad when it’s the cookbook’s fault…. but it’s even worse when it’s mine! Let’s just say it was a frustrating weekend. ;)

  • Digigirl said:

    That IS the downside to experimenting, isn’t it? And that was part of my problem this past weekend. But, as my boss likes to say – there’s no such thing as losing. You win or you learn. I just had a “learning” weekend. Anyway, the upside to experimenting is when it all goes right – then you feel like a hero! Enjoy these muffins!

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  • fanny said:


    ur muffins look awesome!!! id like to try this recipe, but im wondering if i can substitute the blueberry with frozen/fresh strawberries???


  • Digigirl said:

    I would think that would work fine. I’ve used both fresh and frozen blueberries in this recipe before, and I think strawberries would be pretty interchangeable. You might lessen the citrus zest a bit for strawberries (the orange flavor is pretty obvious with this much zest) or maybe sub in lemon instead. Let me know how it turns out!

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