Taste of Home
Blueberry-Orange Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 dozen.
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. —Irene Parry, Kenosha, Wisconsin
Ingredients
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1 cup quick-cooking oats
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1 cup orange juice
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1 teaspoon grated orange zest
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1 cup canola oil
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3 large eggs, room temperature, beaten
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3 cups all-purpose flour
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1 cup sugar
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4 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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3 to 4 cups fresh blueberries
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TOPPING:
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1/2 cup finely chopped nuts
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3 tablespoons sugar
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1/2 teaspoon ground cinnamon
Directions
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1.
Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter.
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2.
Bake at 400° for 15-18 minutes or until lightly browned.
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3.
Cool for 5 minutes before removing to a wire rack.
Nutrition Facts
1 muffin: 228 calories, 12g fat (2g saturated fat), 27mg cholesterol, 200mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 4g protein.
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