Blueberry Orange Muffins

Well, I’ve been meaning to post this recipe for several days, but as I said before- school has started.

One guarantee with being in college, is that I have very very little free time. The funny thing about this is there seems to be an inverse relationship in how much free time I have and how badly I want to play in my kitchen. Now that I hardly have time to sleep, I’m all about making some cookies! Convenient, right?

In my opinion, there are very few things as wonderful as a warm muffin for breakfast- especially one as delicious as these fresh Blueberry Orange Muffins! I hope that in the midst of your busy lives you are able to steal an hour to make this recipe, because the yield is so worth it. You’ll be able to enjoy muffins all week and share some. I’ve found that sometimes when life gets too busy you just have to take a break for yourself- and what’s more fun than a muffin break?!

Muffin Ingredients:

  • 1 cup quick rolled oats
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 3 cups all-purpose flour plus 1 tablespoon (for coating blueberries)
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 cups fresh blueberries

Topping Ingredients:

  • 1 ½ Tablespoons white sugar (equivalent to 4 ½ teaspoons)
  • 1 ½ Tablespoons brown sugar
  • ½ tsp cinnamon


  1. Rinse blueberries and set on a paper-towel covered plate to dry.
  2. Preheat the oven to 400 degrees, and line two muffin tins with paper liners.
  3. In a medium-sized bowl, combine the oats, orange juice, and orange zest. Mix well.
  4. Whisk the oil and the eggs into the oat mixture until completely blended; set aside.
  5. In a separate large bowl stir together the remaining dry ingredients: 3 cups flour, sugar, baking powder, salt, and baking soda.
  6. Add the oat mixture to the dry ingredients mixture and gently combine.
  7. Softly toss the blueberries in 1 tablespoon of flour until lightly covered, and then smoothly fold the blueberries into the batter.
  8. In a separate small bowl combine the topping ingredients, mixing well.
  9. Spoon the muffin batter into the prepared muffin tins and sprinkle with the prepared topping mixture.
  10. Bake for 15- 18 minutes or until lightly browned on top.
  11. Enjoy!

Notes and Tip!:

  • For the topping, you can also consider adding ½ cup of chopped nuts!
  • The blueberries add a lot of volume to this recipe.  I have always had enough batter to make 24 regular muffins and then either additional mini muffins or a half loaf of blueberry bread. Just make sure if you change the size of the pan you adjust for time as well!
  • If you like this recipe, you may also like my Blueberry Cinnamon Coffee Cake or my Lemon- Blueberry Yogurt Bread!

Healthy Honey Cornbread

I love bread, as has been made clear multiple times. If I could, I probably would eat muffins all day long for every meal, but that highly conflicts with my health conscious.  Thus, over the course of my cooking and baking adventures, I have loved figuring out new substitutions to classic bread recipes in order to make them slightly healthier! This recipe is a perfect example. It uses egg whites instead of the entire egg, whole-wheat flour, sugar alternatives, and applesauce instead of butter or oil- making about two mini muffins only 61.5 calories.* And the best part is none of the taste is lost! You still get that sweet, warm, southern-cooking, classic cornbread taste- ideal for these summer months of cook-outs, family gatherings, and church potlucks. Give it a shot! These cute little mini muffins will disappear before you know it.


  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar substitute or 1/4 cup honey
  • 2 egg whites
  • 1 cup skim milk
  • 1/4 cup applesauce or ¼ cup low-fat mayonnaise*


  1. Preheat the oven to 350 degrees and prepare 36 mini muffin tins by lightly greasing or using paper sleeves.
  2. In a large bowl combine the cornmeal, flours, baking powder, salt, and sugar substitute (if you are using a substitute).  Whisk well.
  3. In a separate bowl combine the wet ingredients- egg whites, milk, applesauce/mayo, and honey (if using honey). Mix together until completely blended.
  4. Slowly add the dry mix to the wet ingredients, mixing gently.
  5. Bake for 10- 12 minutes, checking frequently, until the tops are a light golden color and a toothpick comes out clean.

Notes and Tips!:

  • I used honey when preparing these muffins and thought they were fantastic that way. However, a note from the original author claims that using honey will make the bread slightly sweeter, while using low-fat mayonnaise will make the bread have a slightly richer texture. You pick!
  • Be careful not to let your mini muffins burn! They cook quickly!
  • If you would rather cook this as a sheet of bread and cut it in squares, bake it for 20 minutes at 400 degrees.
  • The original recipe and nutrition facts can be found here.