Ocean's Blueberry Orange Muffins Vegan

Brighten your mornings with Ocean's Blueberry Orange Muffins—an irresistible vegan treat bursting with fresh flavors and wholesome ingredients! These moist, fluffy muffins are a delightful marriage of juicy blueberries and zesty orange, enhanced by the subtle sweetness of coconut oil and a hint of vanilla. The combination of fresh orange juice and zest creates a vibrant citrus flavor, while the tender blueberries are coated in flour to stay evenly distributed throughout the muffins. Perfectly golden and ready in under 30 minutes, these easy-to-make muffins are dairy-free, egg-free, and packed with natural goodness. Serve them as a quick breakfast, a healthy snack, or a satisfying dessert with a cup of coffee or tea for a true taste of sunshine.

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Granulated sugar
• 1 tablespoon Orange zest
• 0.75 cup Unsweetened almond milk (or any plant-based milk)
• 0.5 cup Fresh orange juice
• 0.25 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh blueberries
• 1 tablespoon All-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 3

In a separate bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist.

Step 4

Add the almond milk, fresh orange juice, melted coconut oil, and vanilla extract to the orange sugar mixture. Whisk until fully combined.

Step 5

Slowly add the wet ingredients to the dry ingredients and mix gently using a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.

Step 6

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the muffins during baking.

Step 7

Gently fold the flour-coated blueberries into the batter, being careful not to crush them.

Step 8

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Step 10

Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Enjoy the citrusy goodness with a cup of coffee or tea!

Nutrition Facts

Serving size	(1015.8g)

Amount per serving	% Daily Value*
Calories	2225.3

Total Fat 65.4g	0%
Saturated Fat 49.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2250.8mg	0%
Total Carbohydrate 391.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 184.1g
Protein 29.1g	0%

Vitamin D 75.0IU	0%
Calcium 406.6mg	0%
Iron 12.9mg	0%
Potassium 825.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 5.1%

Carbs: 68.9%