Blueberry Muffins with Coriander and Valencia Orange Peel

Blueberry Muffins with Coriander and Valencia Orange Peel

These muffins are great for breakfast either at home or on the go and can be made and frozen ahead of time.  They last in the freezer for 2weeks-4weeks, not that they every last that long in this house.  They are nutritious and yummy too.  They came in handy when my son has to be out the door for school by 6:15.  Just pop them out of the freezer the night before and they are ready to go by morning.  I pair them with organic greek yogurt for a breakfast full of whole grains and protein, just what every growing body, and even those done growing, need.  I hope you enjoy.

Feel free to mix it up as well… I’ve used the same basic recipe (omitting the coriander and orange peel) and substituting other fruits and nuts for blueberries…  Its very versatile and easily adaptable to any fruit.  Try banana with roasted pecans or raspberry and lemon.

This recipe calls for an electric mixer, if you do not have an electric mixer you can use a hand mixer to incorporate your butter and sugar instead.  Or you can melt the butter first and mix it by hand instead.

Ingredient list:

1 stick organic butter (room temperature)

2 Farm Raised Brown Eggs (room temperature)

1 cup organic brown sugar

1 tsp vanilla extract (not imitation)

2 tsp baking soda

¼ sea salt

2/3 cup organic milk

1 cup organic all purpose flour*

1 cup organic whole wheat flour*

1 1/2 cups organic blueberries

1/8 tsp ground coriander

1/8 tsp grated orange zest or Valencia orange peel


optional glaze:

1 Tbsp fresh squeezed lemon juice

½ cup powdered sugar


*Recipe can be made completely with either all purpose or whole wheat flower if you prefer, you  may need to increase your liquids if you use all whole wheat.


preheat oven to 375

Grease 18 muffin tins- or line with muffin paper

In mixing bowl mix 1stick butter (1/2 cup)

Add 1 brown sugar and beat until smooth and fluffy (about 2 minutes)

Add (2) eggs one at a time and beat between each

Add in 1tsp vanilla, 2 tsps baking soda, ¼ tsp salt

Fold in 1 cup all purpose flour and then 1/3 milk

Fold in 1 cup whole wheat flour and then 1/3 cup milk

Fold in 1 ½ cups blueberry’s and 1/8 tsp coriander and 1/8 tsp orange zest

Bake for (15-20) mins

Optional glaze: mix lemon and powdered sugar and drizzle over muffins while still warm


Enjoy your muffins and remember to always live cre8tively!

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