Healthy Blueberry & Orange Muffin Bars
Prep time
Cook time
Total time
These Healthy Blueberry & Orange Muffin Bars are moist, tender & bursting with juicy blueberries. Made with wholewheat & oats & are sugar free too!
Recipe type: Healthy
Cuisine: Baking
Serves: 12
  • Zest and juice of a large orange
  • 50 g porridge oats plus extra for sprinkling
  • 100 g white plain flour
  • 100 g wholewheat plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • A pinch of salt
  • 175 g ricotta
  • 100 ml buttermilk (or substitute with half milk and half yoghurt)
  • 100 ml rapeseed oil
  • 2 eggs
  • 4 tablespoons honey
  • 150 g blueberries
  1. Grease and line a 12 hole mini loaf tin or muffin tin and preheat oven to 200℃ / 400℉ /Gas Mark 6
  2. Pour your orange juice into a small pan and bring to a simmer reducing down to a tablespoon or two & leave to cool.
  3. Mix oats, flours, baking powder, bicarb and salt in a large mixing bowl and make a well in the centre.
  4. Whisk together the ricotta, buttermilk, rapeseed oil, eggs, orange juice and zest in a jug.
  5. Using a spatula stir the wet ingredients into the dry until combined.
  6. Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full & sprinkle with oats.
  7. Bake in the oven for 20 minutes until golden brown.
  8. Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.
Don't over mix or you will have heavy muffins.
Healthy Blueberry & Orange Muffin Bars freeze well.
Recipe by Tales From The Kitchen Shed at