Updated: Jun 29
These fruity, fragrant and fluffy blueberry muffins are bookmark worthy because you will want to bake them again and again, plus they are quick and easy to bake! Adding a zesty orange streusel takes the already delicious muffins up a level. My batch never lasts past the day I make them, kids and adults both love them. I'd say they taste just like an elevated version of the Tim Hortons blueberry muffin, read on to discover how the recipe came about.
Prep time: 20 minutes.
Bake time: 30 minutes
Total Time: 40 minutes
I had never tasted blueberry muffins until I came to Canada. Of course, my go to became the blueberry muffin with a coffee from Tim Hortons. But after the pandemic hit, I missed my go to, so I tried baking blueberry muffins at home, multiples times, but I wasn't satisfied with the results because they turned out more like tasty cupcakes, not muffins. Then over the years as I learnt the science behind baking cakes, I created the perfect formula for these muffins. So much so that I experimented using orange zest streusel and oh my, what a delicious combination! I am thrilled to share this recipe with you all.
I recently baked these for one final time before sharing the recipe and they were all gone in 4 hours! My son loves them so much he wanted to share them with his teacher but we only had one left to share! No matter how many time I bake these they are never enough!
Whether it's for a school snack, dessert or treat to share, these muffins will be one you will want to print out and keep!
Blueberries Any frozen blueberries should work, but the best kind are the wild frozen blueberries because they have a smaller water content and more intense sweet flavour, they also give a lovely blue colour to the muffins. I usually pick these up from Costco. I am sure it would be okay to use fresh blueberries but use a smaller quantity and expect a more tart flavour.
Orange zest To get more zest find the largest orange you can find, the skin will be thicker and therefore it will be easier to get more zest.
Corn starch This is the secret ingredient that makes the muffins tender yet still uphold the structure of the muffin.
Use blueberries while they are frozen, the baking time is long enough for them to thaw and bake perfectly without bursting.
Fill the muffin liners 2/3 of the way with batter, this will produce beautiful muffins tops.
Try not to over mix the batter after adding the liquid and blueberries, otherwise the muffins will become tough and uneven in size. Mixing properly should take around 15 strokes with a spatula or wooden spoon.
Make sure all the dry ingredients are whisked in well so they are distributed evenly.
Mix the wet ingredients thoroughly to make sure the egg is well combined or it could taste 'eggy'.
Bring the egg and milk to room temperature before baking. It usually takes 30 minutes to bring eggs to room temperature. If you don't have that time and want to do this quickly, allow them to sit in very warm water for 5 minutes. It is important to bring the eggs to room temperature because it helps incorporate eggs into the batter more evenly.
Really fluffy Blueberry muffins with orange streusel recipe
30 minutes (including 15 minutes in the oven)
1 cup all purpose flour
1/2 cup wheat flour
3/4 cup and 1 tablespoon sugar
1 tablespoon corn starch
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg (room temperature)
1/3 cup and 2 tablespoons milk (room temperature)
1/3 cup oil
1 tablespoon vanilla essence
1 cup heaped frozen blueberries (wild frozen blueberries are best but any other frozen blueberries would also work)
Orange Streusel Topping (optional)
1/4 cup brown sugar
1 tbsp orange zest
1 tbsp butter (room temperature)
1 tbsp flour
1. Preheat the oven to 425C and line muffin tin cups.
2. Rub all the topping ingredients together using your fingers until combined if you are adding the streusel.
4. Whisk together the first 7 ingredients (dry ingredients) in a bowl until well combined.
5. Whisk together the egg, milk, oil and vanilla essence in a separate bowl.
6. Add the liquid to the dry ingredients and fold together only until combined (try not to over mix, only around 12-15 strokes with a spatula or wooden spoon, more if needed).
7. Fold in the frozen blueberries, then scoop into muffin cups until 2/3 full. Add a little bit of topping on each muffin cup if using.
8. Bake for 5 minutes then reduce the temperature to 370 and bake for a further 10-13 minutes, or until a butterknife comes out clear. The tops should be very slightly golden brown around the edges.