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Aunt Betty's Blueberry Muffins Recipe
Aunt Betty's Blueberry Muffins Recipe photo by Taste of Home

Aunt Betty's Blueberry Muffins Recipe

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My Aunt Betty bakes many times each Christmas, but I look forward to these mouthwatering muffins the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 1/2 cup old-fashioned oats
  • 1/2 cup orange juice
  • 1 large egg
  • 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
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

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


  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. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: about 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Aunt Betty's Blueberry Muffins in Best of Country Breads 2000, p14

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Reviewed May. 19, 2015

"Excellent. Not a big blueberry fan but I loved these. So did my family. I especially like the oatmeal and the Orange juice. Really made the difference."

Reviewed Oct. 29, 2014

"My new favorite. Everyone loved these moist and tender muffins and asked for more. It?s a keeper."

Reviewed Sep. 21, 2013

"very good. also used 3/4 c. sugar."

Reviewed Aug. 17, 2013

"I like to double or triple this recipe when blueberries are in season and then freeze the muffins. They are not overly sweet but taste wonderful."

Reviewed Jan. 18, 2012

"did them just liek the recipe says and they were awesome ! A true muffin, crisp on the outside;moist, but light inside, not overly sweet. If you are looking for, cake in a cup, this is not your recipe. If you love a light muffin you will be pleased."

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