Blueberry Orange Muffins
A hint of citrus takes one of America’s favorite muffin flavors to new heights. These blueberry orange muffins are moist, flavorful, and perfect for breakfast or a snack!
Equipment
- Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Whisk, Spoon
Ingredients
- 2 cups 240 g whole wheat pastry flour
- ½ cup 96 g Sucanat
- 1 tablespoon 12 g baking powder
- ¼ teaspoon fine sea salt
- ¼ cup plus 2 tablespoons 92 g unsweetened applesauce
- ¾ cup 180 ml fresh orange juice
- ¼ cup plus 1 tablespoon 75 ml canola oil
- 1 cup 145 g fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C or gas mark 5).
- Line a standard muffin tin with paper liners.
- In a large-size bowl, whisk together the whole wheat flour, Sucanat, baking powder, and salt.
- In a medium-size bowl, whisk together the applesauce, orange juice, and canola oil.
- Gently fold the wet ingredients into the dry ingredients.
- Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the muffin batter evenly among the muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
These muffins are best served warm with a cup of tea or coffee.
Wine Advice:
For a unique pairing, try a sparkling white wine like Prosecco. Its light, citrus notes complement the orange flavor in the muffins.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 6 g | Fiber: 4 g | Sugar: 10 g | Salt: 0.2 g
