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Blueberry Oat Muffins

Blueberry Oat Muffins

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
RICKIETH00

RICKIETH00

This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
  2. In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
  3. Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
  4. Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
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Reviews

Sarah Jo
108

Sarah Jo

9/2/2012

I did mix the ingredients up a little differently. After the orange juice and oatmeal had a chance to sit for 10 minutes, I stirred in the white sugar, vegetable oil and egg. Once those were combined, I folded in the dry ingredients and the blueberries. I did get 12 biggish muffins out of this recipe. I baked them at 350* for a little over 20 minutes. These looked very pretty and were moist with the perfect amount of sweetness. The flavor that the orange juice gave to the muffins was a nice addition. My family enjoyed these muffins, especially slathered with butter.

VALENE
106

VALENE

10/28/2007

I have been making this recipe for years and I can't believe I have never reviewed it! This is my go to recipe for muffins -they always get rave reviews and everyone asks for the recipe. I substitute whole wheat flour for half the flour called for. I also add 1 tsp of vanilla for a little more flavor. I have also made this with strawberries and they are great. Seriously, thank you so much for this recipe, I make it ALL the time!! (The batter also freezes really well)

SSTRAWDER
77

SSTRAWDER

1/16/2008

This is a great way to change up your ordinary blueberry muffin. I replaced the oil with unsweetened applesauce and used half splenda/half sugar. Also added 1 tsp. vanilla... Nice addition to the healthy food repertoire. I am looking forward to trying this with cranberries.

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