For many fruit lovers, late winter and early spring can feel like a lean season. Once the apples and the last of the citrus have passed their peak, grocery store produce sections often look sparse. I’ve been enjoying blood oranges this week, but I also like variety, and I’m grateful I froze several gallons of large, ripe organic blueberries last summer.
Sweet blueberries paired with bright, tangy blood orange zest transform an ordinary muffin into something special. These muffins are quick to make, straightforward, and lighter than many baked treats. They’re excellent warm with a smear of Blood Orange Curd, but they’re just as satisfying plain on a second day.
Blood Orange Blueberry Muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tbsp finely grated blood orange zest
- 1 large egg
- 3/4 cup milk
- 1/3 cup safflower oil (or other neutral oil)
- 1 cup fresh or frozen blueberries
Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and blood orange zest. In a separate bowl or measuring cup, beat the egg and combine it with the milk and oil. Pour the wet ingredients into the dry ingredients and stir gently until they are almost combined—do not overmix. Fold in the blueberries carefully so they don’t break up and color the batter.
Grease a muffin pan or line with paper liners and fill each cup about two-thirds full. Bake for 18–25 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling. This recipe yields 10–12 muffins.
Tips:
- If using frozen blueberries, add them to the batter straight from the freezer to help prevent the batter from turning purple.
- For extra orange intensity, gently fold a teaspoon of orange juice into the wet ingredients, or sprinkle a little coarse sugar on top of each muffin before baking for a light crunch.
- These muffins freeze well—wrap individually or store in an airtight container for up to two months. Reheat briefly before serving.
Whether you serve them for breakfast, an afternoon snack, or a simple dessert, these blood orange blueberry muffins offer a bright, seasonal flavor that feels both comforting and fresh.