Blueberry Orange Upside Down Muffins
These blueberry orange upside down muffins are tasty from the top to the fruit bottom. With fresh orange juice and zest all the way through to a special treat at the bottom of fresh blueberries.
There’s something so comforting about starting the day enjoying a fresh fruit muffin with your tea or coffee and ones with added fruit is a bonus.
Orange and blueberries are a delicious flavor combination. I was inspired by my orange salted caramel upside down cake when I made these muffins.
What I realized with these muffins is that the blueberries like to bubble up through the dough and come through the surface. It didn’t happen on all of them, but if it happens to you, don’t worry. It just makes them more homemade looking.
Place fresh blueberries and orange zest in the bottom of the muffin cups. Pour the muffin batter on top and bake. They couldn’t be easier. Now you have a delicious breakfast for every day of the week—and beyond.
More Muffin Recipes:
Blueberry Orange Upside Down Muffins
Ingredients
- 3 ounces (90 grams) fresh blueberries
- 2 teaspoons orange zest
- 2 cups (300 grams) all-purpose/plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 grams) granulated sugar
- ½ cup (118 ml) fresh orange juice
- 1 large egg, room temperature
- ⅓ cup (78 ml) vegetable oil
Instructions
- Make sure your oven rack is in the center of the oven and preheat to 350°F/176°C.
- Add muffin liners to a 12-muffin tin.
- Arrange blueberries in the bottom of each muffin cup in a single layer and top with 1 teaspoon grated orange zest. Set aside.
- Add flour, baking soda and salt to a mixing bowl.
- In a separate large mixing bowl, combine sugar, orange juice, egg, oil and 1 teaspoon orange zest, beat until blended.
- Add the wet mixture to flour mixture in 3 batches stir until moistened between each addition.
- Using an ice cream scoop, fill each muffin cup 3/4 full.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in the muffin tins for 5 minutes then transfer to a wire rack to cool completely.
Oh these muffins are so fun! love the upside down!
What gorgeous cupcakes Janette! Wish I had one now with my tea! Pinned and shared!
Janette these are super cute!!! I too really love muffins…I do not have them often but a great homemade muffin is always fantastic no matter what time of day it is 🙂
Gorgeous muffins, I’m actually snacking on some blueberries right now but would rather be eating one of your muffins!
These look great, yum!
How cute are these! These look wonderful and the combo of blueberry and orange (espeically the zest) sounds delish! Great for a lazy morning while sipping your coffee or a great grab-and-go if you’re on the run.
So cool! These muffins look fantastic! Pinned!
They look delicious.
What a great idea to use blueberries at the bottom of a muffin! That orange zest is perfect with the blueberry. I just got a whole bunch of blueberries and can’t wait to try this recipe. I am not a breakfast person, but, I have to say that this might get me to eat breakfast in the morning.
Go ahead and color me blue! Love these gorgeous muffins and the sun kiss imparted to them by the orange zest and juice. Beautifully done!
These look divine, I will definitely make these. We love our breakfast muffins.
How fun. They look great.