Citrus-Infused Blueberry Muffins
A burst of citrus brings a delightful twist to classic blueberry muffins, offering a fresh and vibrant start to your day!
Equipment
- Measuring cups and spoons
- 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.
Pair with a light, citrusy white wine like Sauvignon Blanc for an added refreshing experience.
Nutrition values
Calories: 190 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 7 g | Sugar: 15 g