Aunt Betty’s Blueberry Muffins
Total TimePrep: 15 min. Bake: 20 min.
Makesabout 1 dozen
- 1/2 cup old-fashioned oats
- 1/2 cup orange juice
- 1 large egg
- 1/2 cup canola oil
- 1/2 cup sugar
- 1-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 each: 208 calories, 10g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.
Mar 30, 2018
These muffins are surprisingly tasty, with unusual and healthy ingredients. I threw away my old blueberry muffin recipes after making these, which I do often!
Mar 23, 2018
My family are blueberry muffin fans and I have tried many different recipes. They were all good, but Aunt Betty's recipe is our number 1 favorite of all time. I have made these countless times and they get eaten up in record time. The orange juice gives them a really nice flavor that goes well with the blueberries. I make them with gluten free flour ( Bobs Red Mill ) and I use stevia instead of sugar and I add extra blueberries and they turn out perfect every time. I have a feeling I'll be making these muffins for years to come.
Aug 21, 2017
These muffins are so delicious! I've made a double batch at least 5 times and have frozen blueberries in anticipation of making many more batches. We did find the muffins to be a bit oily, so I use half the oil the recipe calls for and substitute applesauce for the other half of the oil. We find the muffins sweet enough without the cinnamon sugar sprinkled on top so we omit that also. I highly recommend that you give this recipe a try!
Jun 4, 2017
These muffins are delicious and very easy to put together. I followed the recipe exactly (added orange zest as suggested) and they turned out great! This recipe is a keeper! Thank you for posting it.
Apr 7, 2017
I made them last night. I used orange zest with the fresh orange juice. Although the orange flavor was light, the muffins were very moist and very good. I will make them again.
Aug 24, 2016
These were great! Family loved them! The oatmeal and orange juice adds a nice touch. I did add an extra cup of blueberries since I had so many. Very moist muffins and simple to make. Wonderful breakfast treat - and don't forget the sugar cinnamon topping! I baked them at 375 degrees for 25 minutes and they were perfect. Thanks, Aunt Betty!
Jun 22, 2016
Absolutely love this recipe!!! I have made this dozens of times as written and then decided to vary the fruit and juice..... tried lemonade with fresh lemon zest and added raspberries. Another hit!! Thanks for sharing!!!!
May 19, 2015
Excellent. Not a big blueberry fan but I loved these. So did my family. I especially like the oatmeal and the Orange juice. Really made the difference.
Oct 29, 2014
My new favorite. Everyone loved these moist and tender muffins and asked for more. It?s a keeper.
Sep 21, 2013
very good. also used 3/4 c. sugar.
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