Best Blueberry Orange Cups Recipes

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BLUEBERRY-ORANGE MUFFINS



Blueberry-Orange Muffins image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY-ORANGE MUFFINS



Blueberry-Orange Muffins image

Make and share this Blueberry-Orange Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 48m

Yield 12 muffins (approximately)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon grated orange zest
1 tablespoon baking powder
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup milk
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon salt
2 tablespoons melted butter
1/4 cup orange juice
1/4 cup sugar

Steps:

  • Preheat oven to 350° and grease muffin tin.
  • Sift together the flour, sugar, orange zest, and baking powder into a bowl.
  • Add in blueberries; toss to combine.
  • In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
  • Stir quickly just until all ingredients are moistened.
  • Spoon batter into prepared muffin tin, dividing evenly.
  • Bake 15-18 minutes or until golden brown.
  • To make the topping: mix the butter and orange juice together in a bowl.
  • Pour sugar into another bowl.
  • When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.

BLUEBERRY AND ORANGE CUPCAKES



Blueberry and Orange Cupcakes image

I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.

Provided by Boomette

Categories     Dessert

Time 37m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 6

1 white cake mix (515 g)
1 1/3 cups water
3 eggs
1/3 cup canola oil
1 orange
2 3/4 cups frozen blueberries

Steps:

  • In a large bowl, prepare the cake mix by mixing it with water, eggs and oil (follow the instruction on the box). Finely grate the orange peel (reserve a little bit of zest to garnish, if wanted). If wanted, you can toss 3/4 cup of blueberries in a little bit of flour and incorporate delicately to the dough with the zest.
  • Distribute the dough in 18 greased muffin tins. Distribute 1/2 cup of blueberries on each cupcake. Cook in the center of a preheated oven of 325 F for 22 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, press the orange to obtain 1/4 cup of juice. In a small saucepan, bring to boil the orange juice and remaining of blueberries. Reduce heat and let simmer 5 minutes (add sugar if wanted, but just a little bit). Let cool. Serve the cupcakes with the blueberry syrup and garnish with orange zest if wanted.

Nutrition Facts : Calories 203.5, Fat 8.1, SaturatedFat 1, Cholesterol 31, Sodium 206, Carbohydrate 31.3, Fiber 1.2, Sugar 23.5, Protein 2.6

ORANGE BLUEBERRY MUFFIN TOPS



Orange Blueberry Muffin Tops image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 12 muffin tops

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) salted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 cup buttermilk
Zest of 1 orange plus 2 tablespoons orange juice
1 cup fresh blueberries
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
  • Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
  • In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
  • Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
  • Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
  • In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

BEST EVER BLUEBERRY COBBLER



Best Ever Blueberry Cobbler image

This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.

Provided by Jen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups fresh blueberries
3 tablespoons white sugar
⅓ cup orange juice
⅔ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  • In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  • Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g

BLUEBERRY ORANGE BREAD



Blueberry Orange Bread image

"Plump ripe blueberries and orange juice bring a refreshing and fruity flavor to this special golden loaf," writes Donna Smith of Victor, New York.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup orange juice
1/3 cup water
2 tablespoons butter, melted
2 tablespoons grated orange zest
3/4 cup fresh or frozen blueberries

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 157mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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