Sweet berries and tart citrus are quite the pair.
Whenever I make a berry dessert, there’s always citrus juice and zest involved. Or in the case of these muffins, orange essential oil, because sometimes I run out of oranges, and other times I’m just lazy 😉
Being a quick bread, muffins are one of the easiest and fastest pastries you can make, yet they can be hella impressive if they have a nice crusty top and soft fluffy interior.
Most muffins you see today are just cake with a pseudo name. And although sometimes I indulge in a bakery muffin, I usually opt for cheesecake or something rich and chocolatey when a dessert craving strikes.
However, these blueberry orange muffins are quite virtuous! Sweetened with pure maple syrup and made sans gluten or dairy – they’re healthy enough to eat anywhere and anytime. Translation: you can snack on one or two of these bad boys and still have your dessert too 😉
And I believe the secret to their awesome texture is the yogurt. It keeps them moist and fluffy rather than gummy and dense. The jammy berries and bright orange flavor make them extra-irresistible! They would also be delicious with raspberry + lemon or blackberry + lime!
P.S. I like to fill the batter all the way to the top to create an oversized muffin top – highly recommend!
Bakery-Worthy Blueberry Orange Muffins
1/2 c oat flour
1/2 c sorghum flour
1/2 c brown rice flour
3 tbsp green banana flour or arrowroot
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
Pinch ground cinnamon or cardamom
2 pastured organic eggs
1/2 c unsweetened dairy-free yogurt, room temperature
1/4 c melted virgin coconut oil
1/4 c maple syrup, room temperature
2-3 drops lemon stevia or additional 1 tbsp maple syrup
3/4 c fresh or frozen blueberries
Sliced almonds, for topping
Combine the first 8 ingredients (through cinnamon) in a large bowl.
In a separate bowl, whisk the eggs, yogurt, oil, maple, stevia, and orange oil.
Add the wet ingredients into the flour mixture and stir in combine.
Fold in the berries.
Divide the batter between 9 or 10 muffin molds and top with a few almond slices
Bake at 375 degrees for 5 minutes. Reduce temperature to 350 and bake an additional 10 minutes, or until tops are springy and puffy.
Cool for 20 minutes, then transfer muffins to a cooling rack or plate.
Store in an airtight container, preferably refrigerated.
They’re best eaten the same day but can be reheated in a 300 degree oven for 5 minutes to revive them!