Easy Blueberry Orange Muffins with Whole Wheat Flour

Happy February!

After returning home from our last trip up north, a lazy baking weekend followed. Sunday morning felt fresh and sunny, and with it came the urge to bake something sweet, simple and comforting.

And quick breads are always a wonderful option for mornings like this.

I had some fresh blueberries and whole wheat flour waiting to be used, along with a few beautiful oranges sitting in the fruit bowl. So, needless to say, blueberry and orange muffins quickly became part of our Sunday morning breakfast.

There is something particularly lovely about the combination of blueberries and orange. The blueberries become soft and juicy as the muffins bake, while the fresh orange zest adds a delicate citrus fragrance that seems to fill the entire kitchen.

And really, that might be one of my favourite things about baking at home.

That wonderful fragrance coming from the oven, a pot of coffee brewing nearby, and the anticipation of having something freshly baked for breakfast. Sometimes the simplest recipes create the loveliest little moments.

Easy Blueberry Orange Muffins with Whole Wheat Flour😋

These blueberry orange muffins are simple, rustic and just the kind of homemade bake I love. They are made with whole wheat flour, fresh blueberries and orange, creating muffins that are wonderfully fruity with a subtle citrus flavour.

The sweetness of the blueberries pairs beautifully with the freshness of the orange, while the whole wheat flour gives the muffins a slightly heartier texture and flavour.

They are also an easy recipe to prepare when you have a handful of blueberries that need to be used. No complicated techniques or elaborate ingredients — just a simple homemade muffin that can be enjoyed warm from the oven.

Blueberry and Orange — Such a Lovely Combination

Blueberries are wonderful in muffins on their own, but adding orange makes them a little more special.

Fresh orange zest brings so much fragrance without overpowering the blueberries. As the muffins bake, those flavours come together beautifully: little bursts of sweet blueberry with a fresh hint of citrus in every bite.

If you love blueberry muffins but want to try something slightly different, adding orange is such an easy way to change the flavour without making the recipe complicated.

And don't skip the orange zest! It is one of those small ingredients that can make such a difference in baking.

Perfect for Breakfast or an Afternoon Coffee

We enjoyed these muffins as part of our slow Sunday breakfast, but they're equally lovely later in the day with a cup of coffee or tea.

I also love recipes like this because they don't need a special occasion.

You can make a batch for a weekend breakfast, keep a few for the following morning, pack one for a snack, or simply enjoy one when that afternoon coffee calls for something sweet alongside it.

They're the kind of everyday homemade bake that makes the kitchen feel just a little more inviting.

A Simple Weekend Bake

Perhaps that's why I'll always have a soft spot for muffins and quick breads.

They don't ask for too much.

A bowl, a few everyday ingredients, some seasonal fruit and a little time in the kitchen are often all you need. And before you know it, the house smells wonderful and there's something warm waiting on the counter.

These whole wheat blueberry orange muffins were exactly that for us — an easy Sunday bake made from ingredients I already had at home.

Fresh blueberries, fragrant orange and a warm muffin straight from the oven.

Sometimes that's all a slow weekend morning needs.😍💕

See you soon!💕

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Wholewheat Blueberries + Orange Muffins Recipe

Makes 11-12

125 g./ 1/2 C. Blueberries

1 C. Whole wheat flour

1 C. All Purpose flour / Plain flour

1 tsp. Baking soda

1/4 tsp. salt

3/4 soft brown sugar

2 Medium Eggs

Zest from 1 sweet orange

1/4 C. Vegetable oil

3/4 C. Milk

Preparation:

Preheat oven to 180C/356F. Lightly grease 12 cup muffin pan. Set aside.

In a medium bowl add dry ingredients {wheat flour, plain flour, baking soda and salt} Mix well. In a separate bowl combine sugar, eggs, zest, oil and milk, whisking well. Then stir in the flour mixture until all everything is combined. 

Pour and divide the batter into the muffin pan, add blueberries into the top of each muffin, pressing gently {about 4-5 each}. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool and serve with your favorite tea. 

Storing Muffins: Store in an airtight container into the refrigerator {they will stay fresh for up to 2-3 days}.