Zesty Orange and Blueberry Muffins
We’ve curated a fresh and fruitful Zesty Orange and Blueberry Muffin recipe that’s sure to satisfy your next snack craving. And bonus, it’s liver friendly!
*This recipe has been provided to the Canadian Liver Foundation courtesy of Ho’s Benevolence Association.
Cooking Time: 18 minutes
Servings: 12 muffins
- 1/2 cup rice flour
- 1 1/4 cup all-purpose flour
- 1/4 cup wheat bran
2 tsp baking powder
- 1/4 cup cane sugar (or swap for honey, maple syrup, or coconut sugar)
- 3 tsp orange zest, divided (lemon zest would work too)
- 3/4 cup orange juice (freshly squeezed is best)
- 2 large eggs (or try to flax or chia eggs to make it vegan friendly)
- 1/3 cup oil (avocado, olive, or canola)
- 1 cup fresh or frozen blueberries (any berry or a mix of berries would work)
- 1/2 cup rolled oats
- 1 tbsp brown sugar
- Line a 12-cup muffin pan and set aside. Preheat oven to 375 degrees Fahrenheit.
- In a medium mixing bowl, mix together the rice flour, all-purpose flour, wheat bran, baking powder, cane sugar (or substitute), and 1 tsp of orange zest. Use a spoon to make a well in the centre and set aside.
- Place the orange juice, eggs, oil, and 1 tsp of orange zest in a small mixing bowl and beat at low speed with an electric mixer for 1-2 minutes.
- Pour the orange juice mixture into the well of the flour mixture and fold gently with a spatula until almost half combined.
- Add the blueberries and continue to fold until the ingredients are just combined. Don’t overmix.
- Fill each muffin tin half-to three-quarters full.
- Combine the rolled oats, brown sugar, and remaining 1 tsp of orange zest over each muffin before placing in the oven.
- Bake for 16-18 minutes on the centre rack of your oven. When done, the muffins will be golden brown. You can also check the doneness of the muffins by inserting a toothpick in the centre of a muffin. It should come out clean.