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A white plate with a muffin and blueberries sprinkled around.

Blueberry Orange Crumble Muffins

These easy homemade Blueberry Orange Crumble Muffins are big in size and big in flavor! Fresh made from scratch muffins loaded with blueberries, a dash of cinnamon, fresh orange zest and a buttery crumble topping. These Blueberry Crumble Muffins would be a perfect way to wake up on Easter morning or enjoyed for any spring brunch.
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Course: Breakfast
Cuisine: Breakfast
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Muffins
Calories: 256kcal


Blueberry Orange Muffins

  • 1 ¾ Cup All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Tablespoon Orange Zest
  • ½ Cup Unsalted Butter Room Temperature
  • ¾ Cup Light Brown Sugar
  • 2 Eggs
  • ½ Cup Greek Yogurt
  • ¼ Cup Whole Milk
  • 1 Tablespoon Orange Juice
  • 1 Cup Blueberries + 1 Tablespoon Flour Fresh or Frozen

Orange Crumble Topping

  • 6 Tablespoons All Purpose Flour
  • 2 Tablespoon Light Brown Sugar
  • 1 Teaspoon Orange Zest
  • 2 ½ Tablespoons Unsalted Butter Melted
  • ¼ Teaspoon Vanilla Extract


Prepare the Blueberry Orange Muffins

  • Preheat oven to 350 degrees F and prepare a muffin pan with nonstick spray and sprinkle each muffin tin with a dusting of flour
  • In a medium bowl combine the flour, baking soda, baking powder, salt and orange zest; set aside
  • Using an electric mixer with a paddle attachment, cream together the butter and light brown sugar until smooth and creamy
  • Add the eggs and greek yogurt to the butter mixture and mix until fully combined (scrape down the sides in between mixing)
  • Alternate adding the flour mixture and the milk to the creamed butter and continue mixing just until ingredients are combined (do not over mix)
  • Remove the bowl from the mixer and gently fold the blueberries into the muffin batter
  • Scoop the muffin batter into the prepare muffin pan to fill ¾ full

Prepare the Orange Crumble Topping

  • In a medium bowl combine the flour, light brown sugar and orange zest; mix to combine
  • Add the melted butter and vanilla extracted into the flour mixture and mix until combined and becomes crumbly
  • Sprinkle the orange crumble topping over each muffin
  • Place the muffin pan in the oven and bake for 20-22 minutes or until the muffins bounce back to the touch or a cake tester comes out clean
  • Remove the muffins from the oven and allow them to cool completely before removing them from the pan


Fresh or frozen blueberries work great in this recipe! I love using frozen because they add a little more juice and flavor once they are mixed into the muffin batter, but make sure to coat the blueberries with flour to ensure they mix into the batter evenly!
Don't Over Mix Muffin Batter
Muffin batter is pretty thick and should not be over mixed or the muffins will not be tender and crumbly. Once the batter is mixed together, stop the mixer and fold in the blueberries
Room Temperature Ingredients
Using room temperature butter and eggs will ensure that all ingredients mix together evenly!
Use an Ice Cream Scoop
Scooping muffin batter can be hard and messy, but using an ice cream scoop will keep this process super easy and clean.


Serving: 1Muffin | Calories: 256kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 245mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
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