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.
The recipe is incredibly easy. Just mix the wet ingredients together, add the flour and baking powder, combine with the oats and berries, and bake. You don’t even need a mixer. Along with the olive oil I used to moisten the cake, I added some juice by throwing the orange I zested into my blender to make some pure whole fiber orange juice. My family drank the extra juice and loved it; it’s pulpy and has all the fiber as opposed to juice you get from an extractor. That is the beauty of using produce in season. You get the best flavors with no additives or artificial flavoring. The blueberries are just starting to phase out for the fall, but you may still be able to snag some sweet juicy ones! This recipe works well with lemon if that is your preference; just swap the juice and zest for lemon!
- 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.
