Orange Raspberry Blueberry Muffins Recipe

I once was in a shopping mall in California (Sears, I believe), and read a screen t-shirt that was soooo hilarious to me that I took a picture of it. It said (and I quote), “Muffins are just ugly cupcakes”. It had a picture of this beautifully conceited cupcake staring down its low-esteemed muffin companion.

I know – pretty mean – but I had to laugh!

Now of course, I view it as “Cupcakes are just pretty muffins with hats on”, but that is neither here nor there.DSC_0239-1

That had completely nothing to do with the post, but that my cupcakes always come out cuter than these delicious little muffins. Oh well!

Who said that muffins had to be cute, so long as they taste delicious. And these do!

The zesty citrus essence emitting itself out of these berry delectable muffins is so great a compliment that it is overwhelming – in a good way.

Enjoy this recipe. It is vegan, gluten free, soy free, nut free, and absolutely delicious. These can be served for breakfast, snack, or dessert.

The best thing? They freeze well and are so fluffy!

This recipe makes 6 large muffins (as you can clearly see :)


Part 1:
1-3/4 cup gluten free all purpose flour
1/2 tsp guar gum
3 tsp double acting baking powder
1 tbsp milled flax
1 tsp cinnamon
1/4 tsp celtic sea salt

Part 2:
1 cup + 2 tbsp cane sugar
2-1/2 tbsp EnerG egg replacer + 1/4 cup rice milk
1 cup orange juice
1-2 tsp orange zest
4 tbsp Earth Balance soy free buttery spread, melted
1/2 ripe banana, mashed

Part 3:

1/2 cup frozen blueberries
1/3 cup frozen raspberries

Preheat the oven to 350 degrees Fahrenheit.

Mix together part 1: AP flour, guar gum, baking powder, milled flax, cinnamon, and sea salt

Mix together part 2: cane sugar, egg replacer “egg”, orange juice, zest, melted earth balance butter, and mashed banana.

Next, combine your part 1 and part 2 ingredients, by adding your moist mixture to your dry.

Now add the berries in, and mix everything together well. Your batter will turn purple, but don’t worry. The end product will be brown (I don’t understand the science – I know).

Finally, oil, a 6-sectioned silicon muffin pan, and scoop the batter evenly into each section – this batter should fill each section to the top.

Place muffins in the oven for 35-45 minutes, or until brown and a toothpick can go in a come out nearly clean.

These muffins proudly freeze well too, so don’t worry if there are too many to eat in one day!

Why not surprise someone in the morning with these?


Author Information: Bella McKenzie
Bella McKenzie is a gluten free and vegetarian foodie specializing in both attractive and delicious modern cuisine. Her love for flavorful sweet and savory food, photography, and media are her driving forces behind her blog You can follow Bella, and enjoy her journey sharing gluten free and vegan recipes on Twitter, Facebook, Pinterest, Twitter and Instagram.
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About Bella McKenzie

Bella McKenzie

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