Healthy Blueberry Orange Muffins made with Whole Grain Goodness


These healthy blueberry orange muffins are simple, wholesome, and hearty. They’re made with either 100% whole wheat flour or spelt flour, and can even be made gluten-free if you need. For a little added Omega-3, I like to add 2 tablespoons or so of ground flaxseed.

Healthy Blueberry Orange Muffins Recipe made with Whole Grain Goodness. Uses whole wheat flour, spelt flour, or gluten-free option. Dairy-free, nut-free, and has egg-free / vegan options.

Special Diet Notes: Healthy Blueberry Orange Muffins

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

  • For egg-free and vegan blueberry orange muffins, see our egg substitute guide. I recommend a powdered egg replacer or aquafaba.
  • For gluten-free blueberry orange muffins, keep the eggs, but swap your favorite hearty gluten-free flour blend for the whole wheat flour.
Healthy Dairy-Free Blueberry Orange Muffins
Prep time
Cook time
Total time
These are heartier muffins with just the right amount of sweetness and a zesty hint of orange flavor. See the post above for other special diet options.
Recipe type: Breakfast
Cuisine: American
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 coconut sugar
  • ½ cup orange juice
  • ⅓ cup unsweetened applesauce
  • ¼ cup 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 the cups if using a silicone muffin tin, but place it on a baking sheet for easier handling.
  2. In a medium bowl, whisk together the 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 the muffins for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Information
Serving size: 1 muffin Calories: 135 Fat: 5.5g Carbohydrates: 20.9g Sugar: 15.4g Sodium: 62mg Fiber: 1.3g Protein: 1.9g

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For Even More Dairy-Free Recipes, Get Eat Dairy Free!

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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