Do these muffins need to be refrigerated after baking?

Actually, no they don't! As long as they're in an air tight, sealed container, you can leave them at room temperature for 4 to 5 days. Scroll down to the freezing and storage section for more info.

Can I swap the orange ingredients for lemon?

I get this question a lot. Almost, but no. Since lemons are a lot more tart than oranges, you don't add quite as much of the squeezed juice. Consquently, less juice requires less flour. So, you can follow the recipe but with these changes: - Use only 2 cups flour - Instead of 1/4 cup orange juice, use 2 tablespoons lemon juice - Substitute the orange extract with 1 teaspoon vanilla extract (or 1/2 teaspoon lemon extract if you have it + 1 teaspoon vanilla extract). I'll do a straight up lemon blueberry muffin recipe at some point! In the meantime, feel free to check out my lemon blueberry poppy seed bread .

Can I lower the sugar content?

For sugar substitutions that avoid the texture of a baked good recipe, I like to use Swerve Sugar Replacements . Not an ad, I just love their products! For these orange blueberry muffins, swap the sugars with their Swerve counterpart: Swerve Brown Sugar Substitute, and Swerve Granular Sugar Substitute. I do this all the time. Guilt free muffins? Yes please!

No dairy/no egg/vegan option?

This one I'm not sure. As I haven't made this recipe without eggs for binding and without yogurt/milk for moisture/fat content, I can't answer this yet. If you tried dairy and/or egg substitutes for these muffins, please let me know in the comments!

Orange Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Aberdeen
Total Time: 30 minutes
Yield: 12 to 16 Muffins 1x

Description

These zesty orange blueberry muffins are easy to make, quick to bake, and absolutely scrumptious! A great addition to any breakfast get together, or as a quick snack on the go.

Ingredients

Units Scale

2 cups + 2 tablespoons all purpose flour
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups blueberries
2 eggs, beaten
3/4 cup white sugar
1/4 cup brown sugar
3 tablespoons orange zest
1 teaspoon orange extract
1/4 cup orange juice
1/4 cup vegetable oil
1/4 cup plain yogurt
1/4 cup milk (I used 2%)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and ginger until combined.
In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, yogurt, milk, orange extract, orange zest, orange juice and vegetable oil until thoroughly combined.
Stir the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in blueberries.
Divide the batter evenly between each muffin cup (about 2-3 heaping large spoonfuls). You may have some leftover or you can add the extra batter to the cups for jumbo muffins.
Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.