Orange and Blueberry Sunshine Muffins


Spring is finally here! Yippeeeeee! I honestly cannot contain my joy that the sun is out, the temperature is warming and a new season is upon us. I’m pretty positive about winter, but I found the last one TOUGH. Serious case of the SADS over here and the only thing that was helping was getting outside in the sunshine.

My other happy place is in the kitchen. On a particularly dreary day, I whipped up these bright and fun orange blueberry muffins to remind me of summer. They are inspired by one of my favourite places - Sugar Ridge Retreat Centre. Not quite the same recipe as they make, but definitely inspired by their amazing breakfast dish.

They taste as lively as they look. Enjoy!

Orange and Blueberry Sunshine Muffins

Kathleen Kahlon

  • prep time: 15 minutes
  • cook time: 20 minutes
  • total time: 35 minutes



  • 2 cups Bob's Red Mill Gluten Free Flour
  • 1 Cup Gluten free oats
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp salt
  • 1/3 cup maple syrup
  • 1 1/2 cup fresh pressed orange juice
  • 1/4 cup unsweetened apple sauce
  • 2 tbsp organic tahini
  • 1 cup fresh or frozen blueberry - you can pretty much use any berry in this recipe.
  • *Optional - 1 tbsp of orange zest if you'd like


  1. Preheat oven to 350 F.
  2. Use coconut oil or avocado oil to grease a muffin pan. You can also use silicone muffin liners.
  3. Mix all of the dry ingredients (flour, oats, baking powder, baking soda, salt) in a bowl and set aside.
  4. Mix all of the wet ingredients togetehr EXCEPT for the blueberries and orange zest (if using).
  5. Fold wet ingredients into dry and mix together, but do not over mix.
  6. Fold in blueberries and orange zest and mix together gently.
  7. Place batter in muffin tins and bake for 20 minutes. Check the muffins are done with a toothpick. If not, add a few more minutes.