Blueberry-Orange Muffins

Total Time Prep/Total Time: 30 min.
Yield 2 dozen
Test Kitchen Approved
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

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

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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC