Go Back
Healthy Blueberry Orange Muffins with Bright Citrus Flavor

Healthy Blueberry Orange Muffins with Bright Citrus Flavor

Tender whole-wheat muffins combine fresh orange zest, orange juice, Greek yogurt, and blueberries for a flavorful breakfast treat. The recipe makes 12 muffins and is suitable for fresh or frozen berries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups Whole-wheat pastry flour
  • 1/2 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Wet Ingredients
  • 2 Large eggs, room temperature
  • 1/2 cup Plain Greek yogurt
  • 1/3 cup Fresh orange juice
  • 1/4 cup Neutral oil, such as canola or avocado oil
  • 1 tablespoon Finely grated orange zest
  • 1 teaspoon Vanilla extract
Fruit
  • 1 1/4 cups Fresh or frozen blueberries
  • 1 teaspoon Flour for coating fresh blueberries, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. Whisk the whole-wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk the eggs, Greek yogurt, orange juice, oil, orange zest, and vanilla until smooth.
  4. Add the wet ingredients to the dry ingredients and stir gently just until no dry streaks remain. A few small lumps are fine.
  5. If using fresh blueberries, toss them with 1 teaspoon flour if desired. Fold the berries gently into the batter; add frozen blueberries straight from the freezer.
  6. Divide the batter among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use freshly grated orange zest for the strongest citrus aroma, and do not overmix the batter. Keep muffins airtight at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Rewarm frozen muffins in the microwave for about 20 to 30 seconds.