Sugar-Dusted Blueberry Muffins Recipe

5 4 9
Sugar-Dusted Blueberry Muffins Recipe
Sugar-Dusted Blueberry Muffins Recipe photo by Taste of Home
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Sugar-Dusted Blueberry Muffins Recipe

Read Reviews
5 4 9
Publisher Photo
In Lynden, Washington, Janis Plagerman tops her fruity golden-brown muffins with cinnamon and sugar for a tasty treat anytime of day.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/4 cup old-fashioned oats
  • 1/4 cup orange juice
  • 1 egg
  • 1/4 cup canola oil
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup fresh or frozen unsweetened blueberries
  • 1/8 teaspoon ground cinnamon

Directions

In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended. Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Sugar-Dusted Blueberry Muffins in Cooking for 2 Summer 2005, p 13

Nutritional Facts

1 each: 216 calories, 11g fat (1g saturated fat), 35mg cholesterol, 170mg sodium, 27g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

  • 1/4 cup old-fashioned oats
  • 1/4 cup orange juice
  • 1 egg
  • 1/4 cup canola oil
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup fresh or frozen unsweetened blueberries
  • 1/8 teaspoon ground cinnamon
  1. In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended. Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Sugar-Dusted Blueberry Muffins in Cooking for 2 Summer 2005, p 13

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Reviews forSugar-Dusted Blueberry Muffins

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homemadewithlove User ID: 4311884 216060
Reviewed Dec. 27, 2014

"Made for breakfast this morning and used gluten free flour for hubby. Excellent! Will make again."

MY REVIEW
rudylenak User ID: 3071215 64290
Reviewed May. 23, 2013

"good breakfast muffins spread whit butter."

MY REVIEW
dlindenf User ID: 4192917 123187
Reviewed Aug. 18, 2009

"Very tasty! Will definitely be making them again soon!"

MY REVIEW
lady_pearle User ID: 1047850 119998
Reviewed Aug. 31, 2008

"I just made these muffins for the first time. The taste is surpreme. Very nice, sweet and moist all at the same time.

Will be definately making these again."

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