These muffins are full of fiber and bursting with orange and blueberry juiciness. I love to bake with seasonal produce. I have a bowl of zesty juicy oranges sitting on my counter and they were perfect for these muffins . This recipe originates from my aunt’s yummy orange cake. I adapted it to add the blueberries and oats and swapped out some of the flour and oil for healthier alternatives. I used whole grain flour and olive oil in lieu of the all purpose white flour and GMO corn oil.
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- 1 c all purpose flour
- 1 c whole grain flour
- 4 eggs
- 1 c sugar
- 1/2 c honey
- 1 tbsp orange zest
- 1/2 c olive oil
- 3/4 c orange juice
- 1 tbsp baking powder
- 1/2 c rolled oats
- 1 c fresh blueberries
- Preheat the oven to 350 degree and grease a muffin tin.
- Combine the flour and baking powder in a medium bowl.
- In a larger bowl combine the eggs, zest, sugar, honey, oil and orange juice. Mix well.
- Slowly add the flour mixture to the liquid mixture.
- Add the oats and blueberries and stir with a large spoon until incorporated.
- Pour into a muffin tin, filling 2/3 of the cavity, and bake for about 20 minutes.
