“This is a great recipe that can be mixed in minutes the night before or in the morning for a speedy breakfast,” says Beth Oliver from Waterford, Wisconsin. “Oats and orange juice give the muffins unique flavor, and applesauce makes them a bit lighter.”
When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. —Kris Michels, Walled Lake, Michigan
These are scrumptious with sausage and scrambled eggs for breakfast or with cottage cheese and a sliced apple for a light lunch. The handheld snacks also make a coffee break special and afternoon tea a real treat.
-Julie Wood, Vancouver, Washington
Everyone gets "the blues" now and then. To bring back smiles, I always prescribe delicious blueberries. My husband, Dave, and I grow the berries, and I often share our favorite recipes, such as this one, with customers at our roadside market.—Connie Sanders, Belle River, Prince Edward Island
What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet. People rave when they taste them for the first time. —Mary Anne McWhirter, Pearland, Texas
I combined a favorite yellow cake recipe with a muffin recipe to come up with this light, sweet muffin when we first opened the restaurant in 1980. At that time, we were the only ones int he area who served muffins. Now many restaurants feature homemade muffins, but somehow my blueberry variety has always remained a favorite with our guests.—Bonnie Ebenhoeh, Heritage House, Chesaning, Michigan