Description
Tender, moist with sweet orange flavor and juicy tart blueberries, these Blueberry Orange Muffins are bursting with citrus zest and fresh blueberries flavor!
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups gluten free oat flour – learn how to make oat flour
- 1/2 cup finely ground, blanched almond flour*
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup water
- 1/2 cup non-dairy milk
- 1/4 cup fresh-squeezed orange juice
- 3 tablespoons of orange zest (about 1 large orange)
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/2 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
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.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
