Orange Blueberry Muffins

Another week, another muffin. That is how it feels around this house. But you know what?! I am not complaining 🤣. Muffins, like cakes, are so versatile and different. Each one is unique with its own flavor combination. And let me tell you that these Orange Blueberry Muffins are bomb 🥳. I was inspired by this flavor combination and I cannot believe how well they turned out!!

These muffins are light, have a slightly banana-bread-like texture, and burst with blueberries. The blueberries developed a mind of their own when I baked these – as they burst and started to run juice on the top of the muffins. This was not my doing but just the way they came out of the oven. I am not complaining though, as I thought the marbling looked beautiful 😍!

As usual, these muffins come together in no time and are fairly easy to make. I used cornflour in this recipe. I think if you would like to have a slightly grainier texture polenta could also work nicely. Simply swap in the same amount as you would for the corn flour.

Why are these Orange Blueberry Muffins good for me?

Blueberries

I feel like I have not raved about blueberries in a while, so allow me to do the honors 🫐. The small, mighty blueberry is oftentimes dubbed as a superfood – and for good reason. Blueberries grow on small flowering shrubs and have a purple hue. They are related to cranberries and huckleberries. Blueberries are high in vitamin C, K, and magnesium. They also contain quite a bit of fiber. What makes blueberries special though is their incredibly high antioxidant content. Blueberries contain one of the highest antioxidant amounts out of all the fruits and veggies there is!

Blueberries are really high in anthocyanins. We have discussed this many times, but I am always amazed at these benefits so they bear repeating. Antioxidants protect our bodies and DNA from free radicals. Free radicals can damage our bodies and lead to oxidative stress when too many accumulate in the body. The antioxidants in blueberries also neutralize “bad” cholesterol levels. This makes blueberries an excellent protector for your heart health as we want less “bad” cholesterol floating around our bloodstreams, which may accumulate and mean that you heart cannot pump enough blood through its vessels. Studies have also shown that blueberries may lower blood pressure (again, an important contributor to heart disease) and there may even be a link between blueberries and a reduction of heart attacks! All of this from a small, mighty berry 🤩.

How can I adjust these Orange Blueberry Muffins recipe to my Dietary Requirements?

This recipe is vegetarian, gluten-free, and nut-free. Due to the eggs used, they are, sadly, not vegan. You could make these muffins paleo by swapping the corn flour and baking powder for a paleo-approved alternative.

Similar Recipes on the Blog

So many muffin recipes on the blog!! From sweet to savory there is something here for everyone 🥰:

• Rhubarb Carrot Streusel Muffins
• Strawberry Banana Muffins
• Egg Muffins
• Chocolate Courgette Mini Muffins
• Savory Muffins

And that is it for this week 🤗. I hope you enjoy these delicious Orange Blueberry Muffins as much as we did in our household! As always, please let me know how you like it and get on with the recipe by either commenting below and/or rating it. This recipe is inspired by my Lemon Blueberry Polenta Bread. Happy muffin-baking everyone 🧁.

Orange Blueberry Muffins

5 from 1 vote

Recipe by Ann Robejsek Course: Muffins, sweets, dessertCuisine: AmericanDifficulty: Easy

Servings

10

muffins

Prep time

20

minutes

Baking time

30

minutes

Bursting with flavors of orange and blueberries and completely gluten-free!! Enjoy these delicious Orange Blueberry Muffins.

Ingredients

• Wet ingredients

• 2 tbsp 2 coconut oil, melted

• 2 2 ripe bananas

• 2 2 eggs

• 1/4 cup 1/4 maple syrup

• 1/2 cup 1/2 non-dairy milk

• 1 tsp 1 vanilla powder

• Zest and juice of 1 orange

• Dry ingredients

• 1.5 cups 1.5 (220 gr.) cornflour

• 1/4 cup 1/4 (36 gr.) coconut sugar

• 1 tsp 1 baking powder

• A sprinkle of salt

• 1 cup 1 (200 gr.) blueberries

How to

• Preheat your oven to 180 degrees Celsius (350 Fahrenheit) on top and bottom heat. Take out a baking tray and either lineup muffin paper cups, silicone ones, or a muffin tray. Grease with a bit of oil if using a muffin tray
• Wet ingredients
• Melt the coconut oil in a small pot on the stove. Meanwhile, mash the bananas (or use a food processor). Add to a bowl along with the eggs, maple syrup, non-dairy milk, vanilla powder, as well as zest and juice of the orange. Once the coconut oil is melted, mix under
• Dry ingredients
• In a separate bowl, mix the cornflour, coconut sugar, baking powder, and salt. Add the dry ingredients to the wet ones and mix well. Once combined, gently fold in the washed blueberries
• Fill the dough into the muffin cups or tray and bake for ca. 30 minutes or until a toothpick comes out clean. Even though these are gluten-free, you can enjoy the muffins warm from the oven (let cool slightly), I did not find that they tore or were stodgy (a property of gluten-free baking if not cooled completely). Enjoy!!!