Blueberry Orange Buttermilk Muffins #MuffinMonday

These wonderful blueberry orange buttermilk muffins bake up golden and fluffy with lots of flavor from orange zest, juice and sweet blueberries! 

Blueberries muffins always remind me of abstract art because of the way they burst and drip in unpredictable ways. What is predictable is the lovely flavor they add to baked goods, especially muffins. 

The inspiration for the blueberry orange combination came from the immense bag of clementines my husband came home from Costco with the other day. We’ve been eating and eating them but still have too many. 

I have mulled wine mulling on the stove right now with a couple and I am going to add some to mince pie filling shortly, but meanwhile these muffins used up two more! Hallelujah.

Blueberry Orange Buttermilk Muffins

With only a 1/2 cup or 100g of sugar, these muffins are just the right amount of sweet. These are the perfect breakfast or snack with a cup of coffee, hot tea or cold milk. 

Ingredients

2 cups or 250g flour

1/2 cup or 100g sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 clementines or 1 normal orange (for zest and 1/4 cup or 60ml juice)

2 eggs

3/4 cup or 180ml buttermilk

1/3 cup or 75ml vegetable oil

1 cup or 150g blueberries 

Method

Preheat your oven to 375°F or 190°C.  Butter your 12-cup muffin tin or line it with paper liners.

Add the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Grate in the orange zest and mix.  

Juice your orange. In another smaller bowl, whisk together the eggs,  buttermilk, juice and oil.

Pour the wet ingredients into the dry ones and stir until just mixed through. Some flour may still be showing and that's more than okay.

Set aside at least 12 blueberries for popping on the top of the muffins before baking, if desired. 

Fold in the rest of the blueberries.

Divide the mixture between the muffin cups in pan.

If you saved berries for the top, now is the time to pop one or two on the top of each cup.

Bake the muffins in your preheated oven for about 18-23 minutes or until an inserted toothpick comes out clean and the muffins are lovely and golden. Leave them to cool for a few minutes then remove the muffins to a wire rack to cool completely.

Enjoy!

It’s Muffin Monday, a day we celebrate the last Monday of every month. Check out the list of wonderful muffins my blogger friends are sharing!

• Blueberry Orange Buttermilk Muffins from Food Lust People Love
• Chocolate Clementine Muffins from A Day in the Life on the Farm
• Cranberry Gingerbread Muffins from Jolene's Recipe Journal
• Easy Cranberry Apple Muffins from Zesty South Indian Kitchen
• Eggnog Muffins from Karen's Kitchen Stories
• Samosa Muffins from Magical Ingredients
• 'Tis the Season Muffins from Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 

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