Citrus-Infused Blueberry Muffins

Name: Citrus-Infused Blueberry Muffins
Prep time: 30 min
Ingredients: 240 g 2 cups whole wheat pastry flour; 96 g ½ cup Sucanat; 12 g 1 tablespoon baking powder; ¼ teaspoon fine sea salt; 92 g ¼ cup + 2 tablespoons unsweetened applesauce; 180 ml ¾ cup fresh orange juice; 75 ml ¼ cup + 1 tablespoon canola oil; 145 g 1 cup fresh blueberries

A burst of citrus brings a delightful twist to classic blueberry muffins, offering a fresh and vibrant start to your day!

Couverts12

Preparation 30

Print Recipe

Equipment

Measuring cups
Mixing bowls (large and medium)
Muffin tin
Paper liners
Whisk
spatula
Wire rack

Ingredients

▢ 240 g 2 cups whole wheat pastry flour
▢ 96 g ½ cup Sucanat
▢ 12 g 1 tablespoon baking powder
▢ ¼ teaspoon fine sea salt
▢ 92 g ¼ cup + 2 tablespoons unsweetened applesauce
▢ 180 ml ¾ cup fresh orange juice
▢ 75 ml ¼ cup + 1 tablespoon canola oil
▢ 145 g 1 cup fresh blueberries

Instructions

Preheat the oven to 375°F (190°C).
Line a standard muffin tin with paper liners.
In a large bowl, whisk together the whole wheat pastry flour, Sucanat, baking powder, and fine sea salt.
In a medium bowl, whisk together the unsweetened applesauce, fresh orange juice, and canola oil.
Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
Fold in the fresh blueberries.
Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool completely on a wire rack.

Notes & Wine Advice

Wine Advice:
Pair with a light, citrusy white wine like Sauvignon Blanc for an added refreshing experience.

Nutrition values

Calories: 190 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 15 g

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Course; Breakfast / Cupcakes-Brownies / Dessert / Snack

Cuisine; American

Diets; Dairy-Free / Vegetarian