Blueberry Muffins with Orange Juice

These naturally sweetened with fresh orange juice and agave nectar muffins will become your favorite quick breakfast or afternoon snack. Make them ahead and have a sweet treat added to your weekly meal prep meals.

This recipe yields 12 regular side muffins.

INGREDIENTS:

• 2 cups white flour: I had only white floor but I always try to use half whole wheat or only whole wheat one
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ cup Olive oil: use the neutral extra virgin Olive oil California Ranch brand. You can substitute it to coconut oil.
• ⅓ cup raw agave nectar: it'd not a lot of sweetener but orange juice will do the rest of the job. You can use maple syrup or molasses instead of agave.
• ½ cup freshly squeezed orange juice: I used one big orange and a fork to get the 1.2 cup of juice. You might need only half of the orange if using the juicer. If you do not have fresh orange, use bottled orange juice.
• 1 teaspoon vanilla extract
• ¾ cup Greek yogurt: this is basically 1 cup serving of plain whole fat Fage Greek yogurt.
• 1 cup frozen wild blueberries or regular frozen or fresh: wild blueberries are smaller and in my opinion are better for making muffins. But regular blueberries will work great too.

HOW TO MAKE THE MUFFINS:

1. Preheat oven to 400 degrees F and line 12 muffin pan with liners.
2. Wash the orange and cut it in half. Squeeze the juice in a cup using a fork and hands. You can use juicer if you have it but it's easier to use a fork. Too much to wash just to make ½ cup of juice.
3. Sift together flour, salt, baking soda, baking powder in a big bowl.
4. In a separate bowl add together olive oil, agave nectar, orange juice, yogurt, vanilla extract. Mix everything together using a whisk or a fork until smooth. Do not over mix.
5. Add dry ingredients to wet ones and mix the batter with the big spoon until all well combined, but some lumps are ok. Fold in frozen blueberries.
6. Using a spoon or ice cream scoop fill the muffin cups with the batter. Bake 18-22 minutes or until toothpick comes out clear. Enjoy warm or cold!

Blueberry Muffins with Orange Juice

Nataliia

Very light, not too sweet perfect blueberry muffins recipe.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Breakfast, Snack

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 2 cups white flour or whole wheat
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ cup Olive oil
• ⅓ cup raw agave nectar
• ½ cup freshly squeezed orange juice
• ¾ cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup frozen wild blueberries or regular frozen or fresh

Instructions

 

• Preheat oven to 400 degrees Fahrenheit. Spray 12-count muffin pan with nonstick pan or use parchment liners.
• Sift together into a big bowl flour, salt, baking soda and baking powder
• In a separate bowl add olive oil, agave nectar, orange juice, yogurt and vanilla extract. Mix everything together using a whisk or a fork until smooth.
• Combine wet and dry ingredients, mix them with the wooden spoon until all ingredients are well combined. Fold in frozen blueberries.
• Cool down completely before transferring to air tight container. Store at room temperature for few days or in the fridge for up to one week. You can easily freeze this muffins for a quick snack or breakfast. Enjoy!
• Divide the batter between 12 muffin cups. They will be quite full so the muffins turned super big. You can easily make 16 muffins from the amount batter. Spoon the batter and fill the muffin cups ¾. Bake 18-22 minutes or until tooth pick comes out clear.

Keyword blueberry muffins, muffins recipe

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