Blueberry Orange Muffins (egg free)

When your non-muffin-eating child says, "I don't like muffins but that was good," well I guess that's about the best endorsement I could want for a good muffin.  And they were really good.  All were gone within a couple days and normally I have to freeze muffins for myself to finish up.  Definitely a repeat muffin, I've made them four times already.  I've made them with blood oranges, regular oranges, even leftover smoothie blends like mango orange and piña colada; it is very flexible - I even baked one batch in the barbecue!  These are also egg free and easily vegan if you use non dairy milk.

(I did try these with a 1:1 GF mix for my friend and they worked.)

Blueberry Orange Muffins
makes 8-9 muffins

1 cup all purpose flour
1 tbsp arrowroot starch (optional)
¼ tsp baking soda
¾ tsp baking powder
¼ tsp sea salt
zest of one orange
½ cup sugar
¼ cup milk (or plant based milk of choice if desired)
¼ cup orange juice
3 tbsp avocado oil
½ tbsp white vinegar
¾ cup blueberries

Turbinado sugar for sprinkling (if desired)

Preheat oven to 400ºF.  Grease or line a muffin tin.

In a bowl, combine the flour, soda, salt, and zest.

In a glass measure, combine sugar, milk, juice, oil, and vinegar and mix well.

Add the liquid to the flour mixture and stir until just blended, with a few streaks of flour remaining.

Fold in the blueberries gently.

Fill muffin wells about two-thirds full.

Bake about 20 minutes until the muffins are lightly golden and baked through. 

Let cool for 5 minutes, then remove to a rack to finish cooling.

Absolutely lovely when eaten warm with butter, but also good plain and at room temperature. 

Blood orange juice tints the batter just a bit.

Of course we had to try out the new barbecue.

Egg free recipes are really easy to divide for mini batches!

Here are some more muffins for your Monday:

• Tahini Coconut Muffins:  Karen's Kitchen Stories
• Blueberry Orange Muffins (egg free):  A Messy Kitchen
• M&M Mini Muffins: Food Lust People Love