Star of the Kitchen: Blueberry Orange Muffins
Hello dear kitchen friends! Today, I will share with you a recipe that is both healthy and delicious. These blueberry orange muffins offer a feast of flavors without gluten and refined sugar. You can enjoy these muffins both at breakfast and as a snack during the day, bringing a warm autumn atmosphere to your home. Let's head to the kitchen and start this delicious journey!
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and a half teaspoons ground cinnamon
- Half a teaspoon ground ginger
- 2 eggs
- 2/3 cup maple syrup
- 1/4 cup orange juice
- 1/4 cup avocado oil
- 3 tablespoons grated orange peel
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Preheat the oven to 175 degrees and line your 12-cup muffin tray with paper liners.
Halve the blueberries or chop them into small pieces using a food processor and set aside.
In a large mixing bowl, thoroughly mix the oat flour, baking powder, baking soda, cinnamon, and ginger.
In another bowl, combine the eggs, maple syrup, orange juice, avocado oil, grated orange peel, and vanilla extract. Mix well.
Add the dry mixture to the wet mixture and gently stir with a spatula. Be careful not to overmix.
Fold in the blueberries, distributing them evenly in the batter.
Divide the batter evenly among the muffin cups, filling them 3/4 full.
Place the muffins in the oven and bake for 16-20 minutes until the tops turn golden.
Remove from the oven and let them cool completely. Enjoy!
Star of the Kitchen: Blueberry Orange Muffins Cooking Tips
For more flavorful muffins, make sure to freshly grate the orange peel. Don't forget to adjust the baking time according to your oven; in mine, 18 minutes was ideal!
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