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, room temperature
- 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.
Sep 22, 2019
These blueberry muffins are terrific. I've made them several times now. I have added orange zest to the batter, gives it a little more tang. I usually double the recipe and make them in Texas sized muffin pan and cook for 25 minutes. These muffins are much heartier than some store bought mix and yet they're so simple to make. They're so GOOD. Aunt Betty does make the best blueberry muffins!
Aug 27, 2019
I loved these. Best I've ever had and not too gigantic. I didn't have oj so I used milk and they were delicious.
Aug 11, 2019
These are delicious. Fluffy and just the right level of moisture. Love the combination of orange with the blueberries. The sugar topping put them over the top!
Jul 31, 2019
I used fresh blueberries. The recipe is great. Muffins are moist, not sweet and not dry. I definitely will be baking these muffins again.
Jul 5, 2019
I already have a favorite blueberry muffin recipe but was looking for a change and was intrigued by the orange juice and oatmeal in this one. I just made them and sat down and devoured four! (Telling myself they were small and I didn't have any lunch, lol). I'm surprised by the comments from those who found them dry--mine were moist and delicious albeit a bit grumbly as some reviewers have noted. I loved the hint of orange. The only reason I didn't give them five stars is because they fall apart quite easily. But they're yummy!
Jul 5, 2019
These muffins were easy to make and delicious!! Nice light texture. Didn’t have OJ so used soured milk instead and turned out great! Will be making them again soon and will try with OJ. Batter was a little thick but made perfect muffins.
May 21, 2019
I make a lot of muffins and the batter is too stiff. I add a splash of skim milk and they’re as light as any. We love them.
Apr 2, 2019
This recipe came out amazing. I subbed out white flour with Bob's Red Mill 1-1 gluten free flour blend. They came out great!
Mar 26, 2019
These were delicious muffins- made as directed except for a few minor changes. I used melted butter instead of oil (like the flavor of butter) also added a Tbs. of chia seed and 1Tbs. of ground golden flax for their benefits- DELISH
Feb 27, 2019
I am not a fan of blueberry muffins but these are delicious. This was my first time making this recipe and it is a keeper. I followed the recipe as listed except I added about 2 tablespoons of orange zest. Will make these again.