Aunt Betty’s Blueberry Muffins

Total Time Prep: 15 min. Bake: 20 min.
Yield about 1 dozen
Test Kitchen Approved
My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas

Ingredients

  • 1/2 cup old-fashioned oats
  • 1/2 cup orange juice
  • 1 large egg, room temperature
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen blueberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda. Stir into oat mixture just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine sugar and cinnamon; sprinkle over batter. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 208 calories, 10g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.

My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
Recipe Creator

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