Blueberry Orange Muffins

Bright, sweet citrus orange notes and pops of fresh blueberries nestled all in a soft, tender crumb for the best blueberry orange muffins.

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Bright & Beautiful Blueberry Orange Muffins Are In Your Sights!

Just when you thought blueberry muffins couldn’t get any better, we went and added fresh, juicy oranges to ‘em! I’m so excited about today’s blueberry orange muffins because they combine two incredible fruits to make one amazing breakfast treat! Think: bright, sweet citrus orange notes and pops of fresh blueberries nestled all in a soft, tender crumb for the perfect blueberry orange muffins.

The Simplest Ingredients for the Best Blueberry Orange Muffins

One of the best parts of making the best blueberry orange muffins ever? The simple ingredients used to do so. Baking these muffins will be a true joy, and a guilt-free pleasure to eat. 🙂

• Fresh-squeezed orange juice: is there anything better than fresh-squeezed orange juice? Alright, we know it’s kind of a pain to squeeze fresh orange juice, but we promise it’s worth it! (And in case you’re sooo over your hand citrus squeezer, we recommend using this electric citrus juicer.) The fresh-squeezed flavor of oranges is unlike any other—so bright and sweet that you can practically taste the orchard and the sun on your skin.
• Orange zest: same goes for orange zest! Be sure to take the time to freshly zest your oranges before squeezing the juice out of them. This zest adds a delicious and potent orange flavor that is truly a highlight of the blueberry muffins.
• Fresh blueberries: we’re going to be adding 2 whole cups of fresh blueberries to make these amazing blueberry orange muffins!
• Oat flour and almond flour: as if you couldn’t feel good enough about the ¼ cup of fresh orange juice and the 2 cups of fresh blueberries in this recipe, you’ve got oats and almonds to puff your chest about. 😉 I mean, we don’t always want to eat a big bowl of oatmeal in the morning, ya know? Fiber-rich oats and healthy, nutrient-dense almonds make these muffins an even more satisfying and fulfilling fresh-baked treat. 

How to Make Blueberry Orange Muffins

It’s super simple to make blueberry orange muffins! Simply preheat the oven and add muffin liners into a muffin pan. Then, sift together all the dry ingredients in one bowl. Whisk together wet ingredients in another. Combine the wet and dry ingredients to make the muffin batter. Fold in blueberries, then scoop the batter into each muffin cup. Dot with blueberries and bake. Cool, then enjoy the best muffins! Highly recommended: make the orange glaze for a truly orange-y treat!

Can I Try Making These Into Lemon Orange Blueberry Muffins?

Yes! Simply substitute the ¼ cup of fresh-squeezed orange juice with a total of:

• 2 tablespoons fresh-squeezed orange juice
• 2 tablespoons fresh-squeezed lemon juice

And, substitute the 3 tablespoons of orange zest with the following:

• 2 tablespoons orange zest
• 2 tablespoons lemon zest

With the above ingredient substitutions, you’ll have the perfect flavor combo of citrusy deliciousness with lemon and orange, with a blueberry-studded blanket of fresh fruit goodness in each and every bit of lemon orange blueberry muffins.

More Recipes

• Lemon Blackberry Muffins
• Chocolate Orange Muffins (Vegan)
• Vegan Gluten Free Pumpkin Muffins
• Gluten Free Banana Oat Muffins (Vegan)
• Gluten Free Pumpkin Chocolate Chip Muffins
• Healthy Vegan Gluten Free Blueberry Muffins
• Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
• Easy Orange Muffins Recipe
• Gluten Free Vegan Dark Chocolate Muffins
• Vegan Zucchini Muffins
• Sunrise Mimosa, just for fun 😉

Tools You Need

• Electric citrus juicer: life-changing. So much easier than squeezing by hand (even with a manual citrus juicer).
• Sifter
• Nonstick parchment muffin liners

Blueberry Orange Delight

Fresh out of breakfast ideas? Try eating these blueberry orange delights! I truly can’t wait to hear what you think of my muffins. Be sure to leave a comment below and rate the recipe if you try it. 🙂 ‘Til our next sweetly baked adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

📸 Did you make this blueberry orange muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

5 from 9 votes

Servings: 10 -14 muffins

Blueberry Orange Muffins

By Demeter Trieu

Tender, moist with sweet orange flavor and juicy tart blueberries, these Blueberry Orange Muffins are bursting with citrus zest and fresh blueberries flavor!

Prep: 30 minutes mins

Cook: 24 minutes mins

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Equipment

• Electric Citrus Juicer
• Nonstick Parchment Muffin Liners
• 2-Pk Muffin Pan

Ingredients 

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Dry Ingredients

• ▢ 2 ¼ cups gluten free oat flour – learn how to make oat flour
• ▢ ½ cup finely ground blanched almond flour*,
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt

Wet Ingredients

• ▢ ½ cup water
• ▢ ½ cup non-dairy milk
• ▢ ¼ cup fresh-squeezed orange juice
• ▢ 3 tablespoons of orange zest, about 1 large orange
• ▢ 3 tablespoons melted coconut oil
• ▢ ¼ cup coconut sugar
• ▢ ¼ cup pure maple syrup
• ▢ ½ teaspoon vanilla extract

Add-ins

• ▢ 2 cups fresh blueberries

Optional Topping

• ▢ 2-3 tablespoons fresh, tiny blueberries

Orange Glaze

• ▢ 3 tablespoons organic, unrefined confectioners’ sugar*
• ▢ 1 teaspoon orange juice, start with less, make sure it’s white and thick, not too translucent
• ▢ Orange zest

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
• Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Optionally, tuck tiny blueberries into the tops of the muffin batter.
• Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours.
• In a small bowl, whisk together Orange Glaze ingredients until thickened: confectioners’ sugar and orange juice. Drizzle muffins. Note: you can leave off the orange glaze for a much subtler orange flavor and decreased sweetness. Enjoy! Storing instructions below.

Notes

*You can also add more powdered sugar if you’d like a thicker glaze.

Storage notes: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Glaze when ready to eat, or day of.

To Freeze: Store in an airtight container, unglazed, in the freezer for 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15 second increments until just warm. Glaze before serving.

Course: Breakfast, Snacks

Cuisine: American

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