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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!
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Servings 6

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.