Best 6 Almond Orange And Blueberry Muffins Recipes

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Indulge in a medley of flavors with our delightful Almond Orange and Blueberry muffins. These muffins are a harmonious blend of sweet and zesty, with a moist and tender crumb. The vibrant orange zest and juicy blueberries burst with flavor in every bite, while the almonds add a nutty crunch. Whether you're starting your day with a satisfying breakfast or treating yourself to an afternoon snack, these muffins are sure to tantalize your taste buds. Additionally, we've included a selection of equally delectable muffin recipes for your baking pleasure. From the classic Blueberry muffins to the indulgent Chocolate Chip muffins, there's something for every muffin enthusiast. So, preheat your oven and let's embark on a muffin-baking adventure!

Here are our top 6 tried and tested recipes!

BLUEBERRY-ORANGE MUFFINS



Blueberry-Orange Muffins image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND FLOUR BLUEBERRY MUFFINS



Almond Flour Blueberry Muffins image

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Provided by Take Your Health Back Now!

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)



Almond Flour Blueberry Muffins (Gluten Free) image

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).

Provided by Gluten Free B

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

2 cups almond flour
½ teaspoon baking soda
1 cup fresh blueberries
3 eggs
2 ½ teaspoons vanilla extract
1 teaspoon lemon zest
¼ cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
  • Combine almond flour and baking soda in a large bowl.
  • Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 70.2 mg, Sugar 4.7 g

ALMOND, ORANGE, AND BLUEBERRY MUFFINS



Almond, Orange, and Blueberry Muffins image

I great way to start the morning! I make the mini muffins and my toddler gobbles them up! The almond meal adds protein so you don't load up on carbs first thing in the morning! Enjoy!

Provided by EagleRocker

Categories     Breakfast

Time 35m

Yield 36 mini muffins, 1 serving(s)

Number Of Ingredients 11

2 large eggs
1/2 cup olive oil
3/4 cup palm sugar
1/2 teaspoon vanilla extract
1 1/2 cups blueberries
1 orange, juice and zest of 1 large orange
1 teaspoon cinnamon
1 cup flour
1 cup almond meal
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350.
  • In large bowl, mix together eggs, oil, sugar, vanilla, blueberries, orange zest, orange juice, and cinnamon.
  • In a separate bowl, sift together flour, almond meal, baking powder, and salt.
  • Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix the batter.
  • Spoon the batter into oiled muffin tins and bake until golden brown. 20 to 25 minutes for standard tins, 12-15 minutes for mini tins.
  • Makes 24-36 mini muffins or 12-18 standard.
  • Enjoy!

Nutrition Facts : Calories 2882.4, Fat 166.6, SaturatedFat 21.9, Cholesterol 372, Sodium 1677.6, Carbohydrate 317.7, Fiber 24.8, Sugar 188.8, Protein 48.6

ALMOND ORANGE MUFFINS



Almond Orange Muffins image

Fantastic muffins! From a newspaper last fall. I think this should be attributed to the Associated Press. The recipe says you can add 1 cup of raspberries, blueberries or blackberries but I've never tried it.

Provided by HappyMommy1422

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup wheat germ
2 large eggs
1/2 cup plain soymilk or 1/2 cup vanilla-flavored soymilk
1/2 cup fresh orange juice
1/2 cup sugar
1/2 cup almond oil or 1/2 cup corn oil
1 orange, zest of
1 cup slivered almonds, roasted

Steps:

  • Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
  • Sift flour, baking powder, cinnamon and salt into a bowl.
  • Stir in 3/4 cup wheat germ, and set aside.
  • In a large bowl, combine eggs, milk, juice, sugar and oil.
  • Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
  • Stir in orange zest and 3/4 cup almonds.
  • Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
  • Bake 12 to 15 minutes or until a toothpick comes out clean.
  • Remove from pan and let cool.

ORANGE BLUEBERRY MUFFINS



Orange Blueberry Muffins image

I got this recipe years ago, and it is still a family favorite. Blueberries are grown right here in the Midwest, and they have a delicious flavor. As an added bonus, not only are these muffins tasty, they're nutritious, too!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

1 cup uncooked oatmeal
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup canola oil
3 large eggs, beaten
1-1/2 cups fresh or frozen blueberries
1 tablespoon grated orange zest
TOPPING:
1/2 cup finely chopped walnuts
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • Combine the oatmeal and orange juice; set aside. , 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 zest. , Fill greased muffin cups three-fourths full. Combine walnuts, sugar and cinnamon. Sprinkle over top. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

- To ensure the muffins have a moist and tender crumb, use room temperature ingredients. - If you want a sweeter muffin, add an extra 1/4 cup of sugar. - For a more intense orange flavor, use freshly squeezed orange juice and zest. - For a nutty flavor, toast the almonds before adding them to the batter. - If you don't have fresh blueberries, frozen blueberries can be used instead. Just thaw them before using. - For a streusel topping, combine 1/2 cup of flour, 1/2 cup of brown sugar, 1/4 cup of butter, and a pinch of cinnamon. Sprinkle over the muffins before baking.

Conclusion:

These almond-orange-blueberry muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their moist and tender crumb, sweet orange flavor, and nutty crunch from the almonds, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and satisfying muffin recipe, give these almond-orange-blueberry muffins a try.

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