Blueberry-Orange Muffins Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 228
  • Fat:
  • 12 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 200 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Blueberry-Orange Muffins

Country Extra

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.

SERVINGS: 24

CATEGORY: Breads

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 cup quick-cooking oats
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 cup vegetable oil
  • 3 eggs, 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:

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


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