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Blueberry-Orange Muffins Recipe
Blueberry-Orange Muffins Recipe photo by Taste of Home

Blueberry-Orange Muffins Recipe

Read Reviews (1)
4.67 1
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 cup canola oil
  • 3 eggs, beaten
  • 3 cups King Arthur Unbleached 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

Nutritional Facts

1 serving (1 each) equals 228 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 200 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. Bake at 400° for 15-18 minutes or until lightly browned.
  3. Cool for 5 minutes before removing to a wire rack. Yield: 24 large muffins.
Originally published as Blueberry-Orange Muffins in Country Extra July 1990, p49

Nutritional Facts

1 serving (1 each) equals 228 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 200 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Blueberry-Orange Muffins(1)

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   (3)
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MY REVIEW
Reviewed Jan. 28, 2012

Very flavorful and moist. I used fresh orange from our tree. This will be my go to recipe for blueberry muffins. It makes alot, so I freeze most for later.

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