Blueberry and orange muffins

Blueberry and orange muffins




Gluten-free (see note below)

  • 2 cups self raising flour (or gluten-free flour)
  • 1/2 cup almond meal
  • 1/2 cup caster sugar
  • 1/3 cup (80mL) oil
  • 1 cup milk
  • 2 eggs
  • Zest of one orange, finely chopped
  • 1 cup blueberries


Preheat oven to 180 degrees C and place paper cases in muffin tray. Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil (to 1/3 cup), add milk (to 11/3 cup) and eggs, and whisk to combine.

Pour liquid into dry ingredients and mix until just combined. Stir in orange zest and blueberries. Spoon mixture into paper cases. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.


  • If you don’t have almond meal, or don’t want to use it, just use more flour.
  • If you have extra mixture, make mini muffins (avoiding the blueberries for the fussy children).
  • Make these muffins gluten free using gluten free plain flour and 3 teaspoons gluten-free baking powder.

Serving Suggestions


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