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4 from 3 votes

Blueberry Orange Muffins

Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Orange Muffins
Servings: 12
Calories: 150kcal


  • 12 standard cupcake liners
  • 1 cup oats, dry
  • 3/4 cup flour, whole wheat
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large egg
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 4 tablespoon butter, unsalted
  • 3/4 cup orange juice
  • 1 tablespoon orange zest
  • 1 cup blueberries


  • Preheat oven to 400 degrees.  Line a muffin tin with paper liners or spray with nonstick cooking spray.  In a food processor, finely process enough oats to make 3/4 cup oat flour. In a bowl, mix together with the flour, baking powder, salt, and cinnamon. Set aside.
  • In a separate bowl, combine eggs (or 1/2 c unsweetened applesauce), honey, vanilla, melted butter (or 1/4 c coconut oil). Zest 1 tablespoon of orange zest and then add it to the wet batter along with the juice from the orange.
  • Gently pour wet ingredients into flour mixture and stir until just combined.
  • Fill the cups in your prepared muffin pan 2/3 full.  (If you fill to the top of the muffin cup, this recipe will make about 9 larger muffins). Top each muffin with a few of the berries, pressing them down into the batter. Bake for 13-17 minutes or until a toothpick comes out clean. Eat immediately and store leftover muffins in a air-tight container in the fridge.  These also freeze quite well.


Calories: 150kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 113mg | Fiber: 3g | Sugar: 6g