I featured my orange blueberry muffins last year on the blog for the first time. You can find the original recipe here. (You can also see how far along my food photography has come since I shot this original recipe last August).
I love the original muffins so much but I wanted to make a healthier twist on them so I could enjoy them a bit more around my house for breakfast. I cut some of the oil with apple sauce, which definitely cut the fat and changed the texture a tiny bit but it didn’t cut the flavor. I also swapped sour cream for greek yogurt.
I halved the all-purpose flour and added in some nutritious whole wheat flour. The crumble is now optional but I love a good crumble so I made it with earth balance and only used a few crumbs here and there. Feel free to eliminate it all together to save on some calories.
The result is a lovely muffin that is still brimming with bright orange and blueberry flavor but you won’t feel guilty about indulging in one for breakfast!
- 2 large eggs
- 2/3 cup sugar (or 1/2 cup of sugar replacement such as honey or maple syrup)
- 1/2 cup canola oil
- 1/4 cup apple sauce
- 1/2 cup greek yogurt
- 1/2 cup orange juice
- 1 tsp vanilla extract
- 1- 1 1/2 cups of blueberries
- 1 1/2 cups sifted all purpose flour
- 1 1/2 cup sifted whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- zest of 2 oranges- play with this until you get the right about of orange flavor you prefer
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 4 tbsp Earth Balance
- Preheat oven to 350 degrees. Grease muffin pan or add muffin liners to pan.
- In a large bowl, add eggs, sugar, apple sauce, oil, vanilla extract, greek yogurt and orange juice and whisk until well combined.
- In another bowl, sift flour, baking soda, salt and zest together.
- Add the flour ingredients to the wet ingredients and whisk until combined but do not over mix (you don’t want tough muffins, do you?).
- Carefully fold in blueberries.
- Scoop batter into muffin cups.
- To prepare the crumble topping, cut the cold butter into the sugar and flour until it resembles crumbs (this can be done with a fork or even with your hands).
- Sprinkle this mixture over the muffins.
- Bake 23-25 minutes. I actually halved the recipe so I started checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.
- Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!!