If you love a soft, moist muffin with a bright citrus, these Blueberry Orange Muffins will be your new favourite. Perfect for busy mornings, lunchboxes or afternoon snacks.
Why You’ll Love These Muffins
• Made with simple, wholesome ingredients
• Packed with juicy blueberries and fresh orange flavour
• Perfectly soft and moist
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- Zest of 1 large orange (about 1 tbsp)
- 1 mashed banana or ½ cup applesauce
- ¼ cup Greek yogurt
- ⅓ cup olive oil (or melted coconut oil)
- ½ cup honey or maple syrup
- 2 large eggs
- ½ cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups blueberries (fresh or frozen, if frozen do not thaw)
Directions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the orange zest, mashed banana (or substitute), olive oil, honey or maple syrup, eggs, orange juice, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the blueberries gently.
- Divide the batter evenly among 12 muffin cups.
- Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Substitutions and Variations
- Flour: You can use half all-purpose and half whole wheat for a lighter texture.
- Oil: Melted butter works well if you do not have olive or coconut oil.
- Add-ins: Try chopped nuts, shredded coconut, or a sprinkle of coarse sugar on top before baking for added crunch.
These muffins combine fibre from whole wheat flour and oats, antioxidants from blueberries, and vitamin C from fresh orange juice. Together, they make a nourishing snack or breakfast option that supports steady energy and good digestion.
FAQ's: Blueberry Orange Muffins
Yes, frozen blueberries work perfectly. Add them directly from the freezer without thawing to prevent the batter from turning purple. I used frozen in this recipe!
Absolutely. Use extra applesauce or mashed banana in place of Greek yogurt.
Yes, you can. The texture will be slightly lighter and softer.
You can reduce the honey or maple syrup to ⅓ cup if you prefer a less sweet muffin. The orange juice and blueberries still add natural sweetness.
Store them in an airtight container at room temperature for up to three days. For longer storage, place them in the freezer for up to three months and thaw at room temperature or in the microwave.
Muffin Recipes
Recipe
Blueberry Orange Muffins
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the orange zest, mashed banana (or substitute), olive oil, honey or maple syrup, eggs, orange juice, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the blueberries gently.
- Divide the batter evenly among 12 muffin cups.
- Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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