Small Batch Blueberry Orange Muffins
Golden edges, fluffy centers, and blueberries that pop with every bite—these muffins are a cozy invitation to slow down! 🫐🍊The orange zest lifts the flavor, making each muffin taste like a little burst of sunshine.Bake them for weekend breakfast, a midweek pick-me-up, or whenever you want your kitchen to smell like comfort. Small batch, big flavor, endless cozy vibes!
Ingredients
- 1 cup all-purpose flour
- - 1 tsp baking powder
- - 1/4 tsp baking soda
- - 1/4 tsp salt
- - 1/3 cup granulated sugar
- - Zest of 1 medium orange
- - 1/3 cup plain yogurt or sour cream
- - 1 large egg
- - 3 tbsp unsalted butter melted and cooled
- - 1 tsp vanilla extract
- - 1 cup fresh blueberries tossed lightly in 1 tsp flour to prevent sinking
- Optional Topping
- - 1 tbsp coarse sugar for sparkle and crunch
Instructions
- Prep oven & pan: Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Flavor base: In a separate bowl, rub orange zest into the sugar with your fingertips until fragrant. Whisk in yogurt, egg, melted butter, and vanilla until smooth.
- Combine gently: Add dry ingredients to wet, folding just until combined. Batter will be thick.
- Add blueberries: Fold in floured blueberries carefully to avoid streaking.
- Fill & bake: Divide batter evenly among muffin cups (they’ll be full). Sprinkle with coarse sugar if using. Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Cool slightly: Let muffins rest in the pan 5 minutes, then transfer to a rack.