Aunt Betty's Blueberry Muffins Recipe

5 21 23
Aunt Betty's Blueberry Muffins Recipe
Aunt Betty's Blueberry Muffins Recipe photo by Taste of Home
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Aunt Betty's Blueberry Muffins Recipe

Read Reviews
5 21 23
Publisher Photo
My Aunt Betty is quite a baker, 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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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
  • TOPPING:
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

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.
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

Nutritional Facts

1 each: 208 calories, 10g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 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
  • TOPPING:
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  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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Reviews forAunt Betty's Blueberry Muffins

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MY REVIEW
ShellyCooks User ID: 6710892 267610
Reviewed Jun. 4, 2017

"These muffins are delicious and very easy to put together. I followed the recipe exactly (added orange zest as suggested) and they turned out great! This recipe is a keeper! Thank you for posting it."

MY REVIEW
Reader1086 User ID: 1727827 264423
Reviewed Apr. 7, 2017

"I made them last night. I used orange zest with the fresh orange juice. Although the orange flavor was light, the muffins were very moist and very good. I will make them again."

MY REVIEW
Debglass11 User ID: 6300479 253118
Reviewed Aug. 24, 2016

"These were great! Family loved them! The oatmeal and orange juice adds a nice touch. I did add an extra cup of blueberries since I had so many. Very moist muffins and simple to make. Wonderful breakfast treat - and don't forget the sugar cinnamon topping! I baked them at 375 degrees for 25 minutes and they were perfect. Thanks, Aunt Betty!"

MY REVIEW
[email protected] User ID: 5774466 249676
Reviewed Jun. 22, 2016

"Absolutely love this recipe!!! I have made this dozens of times as written and then decided to vary the fruit and juice..... tried lemonade with fresh lemon zest and added raspberries. Another hit!! Thanks for sharing!!!!"

MY REVIEW
jeanemed User ID: 1512060 226582
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."

MY REVIEW
yuehching User ID: 224401 30658
Reviewed Oct. 29, 2014

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

MY REVIEW
LauraManning User ID: 968398 47810
Reviewed Sep. 21, 2013

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

MY REVIEW
kbartels User ID: 1129416 204299
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."

MY REVIEW
shotguns1 User ID: 2365645 47798
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."

MY REVIEW
clforneris User ID: 5432692 47737
Reviewed Aug. 13, 2011

"These were delicious, easy to make and a hit with my family. Would definitely make them again."

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