Blueberry Kumquat Muffins

Blueberry kumquat muffins explode with the combination of  flavors of blueberries and citrus kumquat in these delightfully different muffins.
Blueberry Kumquat Muffins

Blueberry Kumquat Muffins

By Sue Lau | Palatable Pastime

Blueberry kumquat muffins are my recipe of the day with the #MuffinMonday baking group, headed up by Stacy Rushton at Food Lust People Love.

This is actually my first time baking up treats using kumquats. I don’t know why not before now- it just happened that way.

Blueberry Kumquat Muffins

But I realized how easy these would be to incorporate since as a fruit they are easily eaten whole. You can simply chop them up and remove any large seeds (I don’t often find any) and stir those in as you would other fruits.

Combined with the orange juice and the blueberries, they are chock full of fruity flavor and will be quite a favorite for us.

I know  recipes using kumquats won’t fly across your desk every day. And it is nice for a change to be able to use them!

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Blueberry Kumquat Muffins

Blueberry Kumquat Muffins

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Blueberry Kumquat Muffins

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 22 minutes
Course Bread, Breakfast, Muffins
Cuisine American
Servings 16


Muffin Batter:

  • 1 cup chopped kumquats any large seeds removed
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup cooled melted butter
  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 4 ounces dried wild blueberries 3/4 cup


  • 4 teaspoons sugar
  • 1/4 cup extra blueberries


  • Preheat oven to 350°F.
  • Mix chopped kumquats with flour, baking powder, salt and sugar.
  • Separately, stir together the cooled melted butter, buttermilk, orange juice, vanilla and eggs.
  • Combine the wet and dry ingredients just to combine, but do not overmix.
  • Fold in the dried blueberries.
  • Divide batter among greased muffin cups and sprinkle with sugar and extra blueberries.
  • Bake for 20-25 minutes or until a toothpick has no wet batter on it.
  • Cool in pan 5-10 minutes, then turn out and continue to cool on a wire rack.


From the kitchen of
Keyword Blueberry, kumquat
Tried this recipe?Let us know how it was!

Blueberry Kumquat Muffins

7 responses

  1. I just happen to have a few pounds of these beauties picked off of my sister’s two trees! I like to make sweet and spicy chutney with kumquats (two different recipes on my blog, if you have extras) but I am going to reserve some for muffins now. Great recipe, Sue!

  2. Kumquats are not easy to come by in my neck of the woods, but on the next visit to the international market I will keep these in mind.

  3. This recipe is VERY forgiving! In addition to chopped kumquats, I used the same measures but substituted all-purpose flour with organic whole wheat flour, organic brown sugar (double the amount for granulated sugar), yoghurt and milk instead of orange juice and buttermilk, canola oil instead of melted butter, 1/2 cup raisins and 1 cup chopped walnuts instead of blueberries. I didn’t have muffin cups so I just oiled the muffin pan. They were absolutely terrific–very similar in flavor to orange cranberry muffins you see so often in coffee shops. Thanks!

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