blueberry orange muffins

I love a bake that uses only one bowl, don’t you? Sweet and cakey, these blueberry orange muffins are great for breakfasts and snacking. Thanks to the use of white whole wheat flour, they manage to stay tender and light whilst also being 100% whole grain! I haven’t tried them with regular whole wheat flour yet, but if you do, I’ve love to hear about it in the comments.


Makes about 11 muffins.

  • 2 eggs
  • 1/2 cup applesauce
  • 3/4 cup orange juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp orange extract
  • 1/2 tsp vanilla extract
  • 2 1/4 cups white whole wheat flour
  • 1/4 cup 1-to-1 sugar substitute (I used erythritol)
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups blueberries (fresh or frozen is fine)

Preheat the oven to 350 F. Line a 12-hole cupcake pan with paper liners (I find this amount of batter is best for 11 muffins, but you might do 10 or 12 too).

Combine all of the wet ingredients in a medium bowl and whisk until smooth. Add the flour, and then the rest of the dry ingredients and whisk until smooth. Fold in the blueberries, taking care not to crush them. If you’re using frozen blueberries, you can toss them with a bit of flour before folding them in to the batter to keep the color from running quite as much. This is completely optional.

Divide the batter evenly between the cupcake liners and bake for about 25 minutes, or until a knife comes out clean. These particular muffins don’t brown very much, but it doesn’t mean they’re underdone. Once completely cooled, you can store any excess blueberry orange muffins in an airtight container on the countertop. They are best in the first 2 days, but will keep longer in the fridge and can be revived nicely by microwaving for 10-15 seconds.

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