Whole Grain Blueberry Orange Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 2 cups whole wheat flour or spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon orange zest
  • ¼ teaspoon salt
  • ⅔ cup sugar or evaporated cane juice
  • ½ cup orange juice
  • ⅓ cup unsweetened applesauce
  • ¼ cup extra light olive oil or your favorite baking oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups fresh blueberries (if using frozen, let them defrost for 15 minutes)
  1. Preheat your oven to 375ºF and grease or line 12 muffin cups with cupcake liners. You don't need to grease if using a silicone muffin tin, but place it on a baking sheet for easier handling.
  2. In a medium bowl, flour, baking powder, orange zest, and salt.
  3. In a large bowl, whisk together the sugar, juice, applesauce, oil, eggs, and vanilla until relatively smooth.
  4. Add the dry ingredients to the wet mixture and stir until just combined; do not overmix.
  5. Fold in the blueberries.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/wheat-blueberry-orange-muffins