Kiwi Blueberry Muffins

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Last Updated on November 13, 2019 by Chef Mireille

Kiwi Blueberry MuffinsKiwi’s are such an under utilized fruit. Whenever people make muffins with fruit, bananas, apples, berries and occasionally, stone fruit like peaches or mangoes are used. Why do we always use the same fruit in muffins? Where is the law that melons and kiwis are not appropriate for muffins? What crime did they commit that they cannot be allowed in a muffin? I have already done a Watermelon Cupcake here, so today I am presenting another unique muffin flavor with the use of the stepchild kiwi. After coming back from Costco with a carton of kiwi’s, I needed to use them up as I had become kiwi’d out. Both kiwi’s and blueberries have a tart-sweet flavor that compliment each other well. These barely sweetened Kiwi Blueberry Muffins are perfect for breakfast!

The subtle flavoring of nutmeg and orange blossom water adds some Middle Eastern exoticismto these muffins, a unique switch from standard banana or blueberry muffins!

So the next time you’re at Costco and see that big carton of kiwi’s, don’t bypass them thinking how in the world am I ever going to eat all those kiwi’s. Instead, just like other fruit – use them in sweets and smoothies. I have a smoothie recipe that I also used some in coming in a few weeks also!

After eating these muffins, you will never think of kiwi as the forgotten stepchild again!

Kiwi Muffins









This is part of the Bake-a-thon 2016
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Kiwi Blueberry Muffins -edit

Kiwi Blueberry Muffins

Kiwi Blueberry Muffins
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Kiwi Blueberry Muffins

Barely sweetened muffins - perfect for breakfast!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Continental
Servings: 20 mini muffins


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon freshly grated nutmeg freshly grated
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup oil
  • 1 teaspoon orange blossom water
  • 3/4 cup peeled and chopped kiwi
  • 1/2 cup blueberries


  • Preheat oven to 350 F. Spray silicone muffin molds with non stick spray or use muffin liners in a muffin tin.
  • In a large bowl, combine all of the dry ingredients and mix well.
  • In another bowl, whisk the eggs, buttermilk, oil and orange blossom water until thoroughly combined.
  • Add the wet mix to the dry mix and with a rubber spatula, mix until just combined.
  • Add fruit and fold in the batter, using the rubber spatula.
  • Bake for 25 minutes, until a knife inserted comes out clean.
  • Cool completely before serving.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Reader Interactions


  1. Kiwi is not the step child dear. When I had made strawberry muffins at that time I made kiwi muffin too, but somehow couldn’t post it. They were super soft and tasted awesome. Blueberries in them must have increase the taste many folds and they look good too 🙂

  2. Never baked with kiwis before, so these muffins sound interesting and delicious. They look so soft and fluffy too.
    I rarely buy kiwis because I’m skeptical that the whole carton might end up being tart. But your smoothie and these muffin recipes are tempting me to buy some kiwis.

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