Aunt Betty’s Blueberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 1 dozen.
My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
Ingredients
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1/2 cup old-fashioned oats
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1/2 cup orange juice
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1 large egg, room temperature
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1/2 cup canola oil
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1/2 cup sugar
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1-1/2 cups all-purpose flour
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1-1/4 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 cup fresh or frozen blueberries
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TOPPING:
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2 tablespoons sugar
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1/2 teaspoon ground cinnamon
Directions
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1.
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.
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2.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 208 calories, 10g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.
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