The Best Blueberry Muffins with Cinnamon and Orange Zest

I have been on a lifelong search for the perfect blueberry muffin, testing and retesting dozens upon dozens of recipes. I can now state with certainty that I have at long last cracked the code for the perfect Blueberry Muffins. I use a combination of buttermilk and sour cream to make the muffins super moist. I also add just a little bit of orange zest and cinnamon for a touch of sweetness. Most recipes use lemon zest but I found that orange zest adds sweetness without overpowering the blueberry flavor of the muffins. Additionally, I use 1 ½ cups of fresh blueberries, which add a burst of sweetness with each bite. However, if you prefer less blueberries and more cake, you can easily lower the amount to one cup. Finally, the muffins are topped with sanding sugar to create that perfect crunchy, sugary muffin top. Note that this recipe makes more than 12 muffins, meaning that you could fill 3 extra muffin cups, or you could use a small ramekin or loaf pan. These are seriously the best blueberry muffins I have ever tasted. Enjoy!

The Best Blueberry Muffins with Cinnamon and Orange Zest

Serves: 12 muffins plus 1 mini loaf/ramekin (or 15 muffins)


  • 2 ¼ cups all-purpose flour
  • 1 cup Organic White Sugar in the Raw: Organic Cane Sugar, or regular granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Pink Himalayan salt
  • ½ teaspoon cinnamon
  • ½ teaspoon orange zest
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1/3 cup sour cream
  • 2 teaspoons vanilla bean paste
  • 2 eggs
  • 1 ½ cups fresh blueberries
  • Sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees and line a muffin tin with paper liners. Butter a mini loaf pan or ramekin for excess batter.
  2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest.
  3. In a large liquid measuring cup, measure out the buttermilk, oil, sour cream, and vanilla bean paste. Crack the eggs into a small bowl and whisk. Add the eggs to the liquid measuring cup and whisk all ingredients together until smooth.
  4. Pour the liquid ingredients into the dry ingredients and stir until just combined. Stir in the fresh blueberries, being careful not to break any of the berries. 
  5. Divide batter between the 12 muffin pan liners, filling them almost to the top and scooping any excess batter into mini loaf pan or ramekin. Sprinkle each with sanding sugar. 
  6. Bake for 18-20 minutes, until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean. Note that the mini loaf pan or ramekin will likely take 2-4 extra minutes. Enjoy!

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