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Blueberry Muffin on white plate surrounded by fresh blueberries

Blueberry Muffins

These bakery style Blueberry Muffins are bursting with plump juicy blueberries. With a tender, moist crumb, these easy-to-make delicious muffins are a treat anytime.
Course Breakfast
Cuisine Canadian
Keyword blueberry muffins, muffins
My Island Bistro Kitchen My Island Bistro Kitchen


  • 2 cups flour
  • 1 cup sugar
  • tsp baking powder
  • ½ tsp salt
  • 1 tbsp finely grated orange rind
  • 2 eggs
  • ¾ cup milk
  • ¼ cup orange juice
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • cups fresh or frozen blueberries, tossed with about 1 tbsp flour


  1. Assemble ingredients.
  2. Preheat oven to 400°F.
  3. Sift dry ingredients together into a large bowl. Stir in the grated orange rind. Make a well in the centre of the ingredients. Set bowl aside.
  4. In a 2-cup measuring cup or small bowl, beat eggs lightly. Add milk, orange juice, oil, and vanilla. Stir or whisk together well. Pour into well in dry ingredients. Stir just until most of the dry ingredients are incorporated.
  5. Gently fold blueberries into batter. Do not overmix. This will create a tough muffin and one that has blue batter!
  6. Spoon mixture into greased or paper-lined muffin tins, filling each between ⅔ and ¾ full.
  7. Bake 16-20 minutes or until muffins spring back to a light touch and/or a cake tester inserted into center of a muffin comes out clean.

Recipe Notes

Yield: 11-12 muffins, depending on size of muffin tins.