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Blueberry-Orange Muffins

0 | 0 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Irene Parry, Kenosha, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 01, 2023

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin

Health Tip: Healthify these fruity muffins: Swap half of the all-purpose flour for whole wheat flour, and half the oil for 1/2 cup unsweetened applesauce.
TEST KITCHEN APPROVED

Blueberry-Orange Muffins

4.8 | 13 Reviews Add your review
Yield:2 dozen
Prep:15 min
Cook:15 min
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Ingredients

  • 1 cup quick-cooking oats
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 cup canola oil
  • 3 large eggs, room temperature, beaten
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 to 4 cups fresh blueberries
  • topping:
    • 1/2 cup finely chopped nuts
    • 3 tablespoons sugar
    • 1/2 teaspoon ground cinnamon
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Directions

  1. Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter.
  2. Bake at 400° for 15-18 minutes or until lightly browned.
  3. Cool for 5 minutes before removing to a wire rack.

Nutrition Facts

1 muffin: 228 calories, 12g fat (2g saturated fat), 27mg cholesterol, 200mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 4g protein.
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