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Blueberry-Orange Muffins

 Blueberry-Orange Muffins
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.
24 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 cup canola 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 15-18 minutes or until lightly browned.
  • Cool for 5 minutes before removing to a wire rack. Yield: 24 large

2 of 2

Blueberry-Orange Muffins (continued)

Directions (continued)

  • muffins.
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.