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Blueberry Orange Muffins
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Blueberry Orange Muffins
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Fresh orange zest gives these blueberry muffins a tropical flair. A dollop of orange butter or whipped cream is the perfect addition.

Prep time
Bake/Cook time
0:15 to 0:18
12 servings
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Blueberry Orange Muffins
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:15 to 0:18
Yield :
12 servings


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F.
  2. In a medium bowl, combine cream, sour cream, egg, melted butter, zest, juice and vanilla. In a separate bowl, combine the flour, sugars, baking powder, baking soda and salt. Combine with wet ingredients, stirring ONLY until just combined. Do NOT overmix.
  3. Gingerly fold in blueberries to batter, taking care not to damage them. Scoop into greased muffin tin cups (or cupcake liners, if preferred).
  4. Bake for 15-18 minutes, or until lightly golden brown. Remove from oven and serve warm.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Blueberry Orange Muffins recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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