Orange and blueberry muffins main image

Recipe: Gluten-Free Orange and Blueberry Muffins

3 minutes to read
Shalvi Mohindra

Shalvi Mohindra

Pastry Chef and Chocolatier

Difficulty: Easy

Ready In: 40 Minutes

Serves: 12 muffins


  • 1 ½ cups gluten free flour
  • ¾ cup castor sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup olive oil 
  • 1 medium egg
  • ½ cup milk
  • 1 cup blueberries
  • Zest of 1 orange
ingredients - Orange and blueberry muffins
Ingredients - Orange and blueberry muffins.


1. Preheat the oven

Preheat the oven to 180 degrees celsius.

2. Combine the dry ingredients

Combine together flour, sugar, salt, baking powder and orange zest. Keep aside 2-3 Tbsp of the dry mixture.

Combine the dry ingredients
Dry ingredients.
3. Combine wet ingredients

In another bowl, whisk together egg and oil, then add milk.

Combine wet ingredients
Wet ingredients.
Mix wet ingredients
Mix wet ingredients.
4. Combine wet and dry ingredients

Add the wet ingredients to the dry ingredients and stir well, but do not overmix. If you feel the batter is too thick, add more milk. The batter should be thick, with dropping consistency instead of flowy.

Combine dry and wet ingredients
Mix all ingredients.
5. Add the blueberries

Add the blueberries in a bowl and sprinkle the reserved dry mixture. Fold in the berries in the batter.

Mix dry and wet ingredients and add blueberries
Add blueberries.
6. Transfer and divide the batter in muffin tins

Line muffin tins with paper muffin cups and divide the batter, filling about ⅔ full.

Transfer and divide the batter in muffin tins
Transfer and divide the batter in tins.
7.  Baking time

Bake at 180 degrees for 15-20 minutes. Around that time, insert a toothpick in the center of a muffin, and if it comes out clean, take the tray out of the oven.

8.  Serving time

Serve warm or at room temperature. Enjoy!

Orange and blueberry muffins
Orange and blueberry muffins.

Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.

When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.

This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.

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