These Orange Blueberry Muffins are moist and delicious with plenty of fresh blueberries but no sugar added, making them a great choice for breakfast or dessert.
Many people pair lemon with blueberries in muffins; like these Mutagen Lemon Blueberry Muffins. (No, you don’t taste the spinach)
However, I did not have any lemons, only an orange. So, I mixed and matched a few recipes and came up with these scrumptious blueberry swirled beauties. And to make them a bit healthier I swapped stevia for the sugar to reduce the calorie load.
Orange Blueberry Muffins
- 1 cup fresh blueberries
- 1 tablespoon stevia for baking
- 1-2 fresh oranges
- 2 cups all purpose flour
- 1 cup stevia for baking
- 4 tablespoons melted butter
- 3/4 cup plain Greek yogurt
- 1 large egg
- 1/2 cup fresh blueberries
- Preheat oven to 400 degrees. Line or grease muffin tins ( makes 6 jumbo or about 12 regular muffins).
- Using microplane or small side of box grater, zest the orange then juice it. Set both aside.
- In a small saucepan, simmer 1 cup blueberries with 1 tablespoon stevia. Mash berries and cook down to about 1/4 cup.
- In a mixing bowl combine flour, 1 cup stevia, baking powder and orange zest.
- In a 2 cup or larger measuring cup, measure yogurt and add butter, egg and enough orange juice to make 1 1/2 cups. Mix to combine.
- Fold the liquid ingredients into the blueberries with remaining 1/2 cup blueberries until moist.
- Fill muffin tins about 1/2 full, add blueberry sauce to the center, top with remaining batter. Swirl each muffin with a knife.
- Bake at 400 degrees until toothpick inserted into center comes out clean, 20 to 25 minutes depending on muffin size.
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