Blueberry and Orange Muffins | cakes and baking recipes | best recipes

Blueberry and Orange Muffins


Serving Size:


Special info:

Gluten-free (see note below)


  • 2 cups self-rising flour (or gluten-free flour)
  • 1/2 cup almond flour
  • 1/2 cup superfine sugar
  • 1/3 cup oil
  • 1 cup milk
  • 2 eggs
  • Zest of one orange, finely chopped
  • 1 cup blueberries


Preheat oven to 350? and place paper muffin liners in muffin tray. Sift flour into large mixing bowl then add superfine sugar. In a glass measuring cup, measure out oil (to 1/3 cup), add milk (to 1 1/3 cup) and eggs, and whisk to combine.

Pour liquid into dry ingredients and mix until just combined. Stir in orange zest and blueberries. Spoon mixture into paper liners. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.


  • If you don’t have almond flour, or don’t want to use it, just use more self-rising flour.
  • If you have extra mixture, make mini muffins (avoiding the blueberries for the fussy children).
  • Make these muffins gluten free by using gluten-free all-purpose flour and 3 teaspoons gluten-free baking powder.
Article Posted 6 years Ago

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