Orange Blueberry Muffins

Vegetarian
Dairy Free
Health score
1%
Orange Blueberry Muffins
30 min.
24
126kcal

Suggestions

Start the day with a burst of sunshine in every bite! These Orange Blueberry Muffins are the perfect addition to your morning meal, brunch, or breakfast lineup. Not only are they delightful to the taste buds, but they're also tailored to cater to various dietary needs, being both vegetarian and dairy-free. Each muffin clocks in at around 126 calories, making them a guilt-free pleasure for your waistline too.

Packed with the vibrant flavors of fresh orange juice and zest, along with the natural sweetness of blueberries, these muffins promise a refreshing start to your day. The use of canola oil and beaten eggs ensures a moist and tender crumb, while the addition of oatmeal adds a subtle nutty flavor and a boost of whole grains. For an extra touch of crunch and warmth, a cinnamon-sugar topping adorned with finely chopped walnuts is sprinkled over each muffin before baking.

Whether you're preparing a batch for a family brunch or looking for a healthier breakfast option, these Orange Blueberry Muffins are simple, delicious, and ready in just 30 minutes. So, why not brighten up your day with a muffin that's as cheerful as it is nutritious?

Ingredients

  • teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 1.5 cups blueberries fresh
  • cup canola oil 
  •  eggs beaten
  • cups flour all-purpose
  • teaspoon ground cinnamon 
  • cup oatmeal uncooked
  • cup orange juice 
  • tablespoon orange zest grated
  • teaspoon salt 
  • 0.3 cup sugar 
  • 0.5 cup walnut pieces finely chopped

Equipment

  • bowl
  • oven
  • toothpicks
  • muffin liners

Directions

  1. Combine the oatmeal and orange juice; set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs. Stir just until ingredients are moistened. Carefully fold in berries and orange peel.
  3. Fill greased muffin cups three-fourths full.
  4. Combine walnuts, sugar and cinnamon.
  5. Sprinkle over top.
  6. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean.
  7. Serve warm.

Nutrition Facts

Calories126kcal
Protein9.66%
Fat30.72%
Carbs59.62%

Properties

Glycemic Index
17.27
Glycemic Load
12.37
Inflammation Score
-2
Nutrition Score
4.8726087730864%

Flavonoids

Cyanidin
0.85mg
Petunidin
2.92mg
Delphinidin
3.28mg
Malvidin
6.25mg
Peonidin
1.88mg
Catechin
0.49mg
Epigallocatechin
0.06mg
Epicatechin
0.06mg
Eriodictyol
0.02mg
Hesperetin
1.23mg
Naringenin
0.22mg
Luteolin
0.02mg
Kaempferol
0.15mg
Myricetin
0.13mg
Quercetin
0.74mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:125.5kcal
6.28%
Fat:4.34g
6.68%
Saturated Fat:0.52g
3.24%
Carbohydrates:18.96g
6.32%
Net Carbohydrates:17.9g
6.51%
Sugar:4.72g
5.24%
Cholesterol:20.46mg
6.82%
Sodium:199.16mg
8.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.07g
6.14%
Manganese:0.3mg
14.76%
Selenium:7.67µg
10.96%
Vitamin B1:0.15mg
10.24%
Folate:37.89µg
9.47%
Vitamin C:6.44mg
7.8%
Vitamin B2:0.12mg
6.78%
Iron:1.11mg
6.17%
Phosphorus:61.26mg
6.13%
Vitamin B3:1.06mg
5.3%
Calcium:50.88mg
5.09%
Fiber:1.07g
4.26%
Copper:0.08mg
4.15%
Vitamin E:0.48mg
3.19%
Vitamin K:3.31µg
3.15%
Magnesium:12.55mg
3.14%
Zinc:0.38mg
2.5%
Vitamin B5:0.23mg
2.3%
Potassium:70.75mg
2.02%
Vitamin B6:0.04mg
1.97%
Vitamin A:57.15IU
1.14%
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