Aunt Betty’s Blueberry Muffins
- 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
- 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.
- 2. 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.
1 each: 208 calories, 10g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.
Apr 2, 2019This 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, 2019These 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, 2019I 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.
Feb 24, 2019These were made for my better half and he loved these blueberry muffins. Will freeze leftovers for breakfast for several days.
Feb 24, 2019I was really hoping to like this recipe, but unfortunately I didn't. I found the batter to be very thick and hard to Mix. I ended up adding some Orange zest and even a splash more Orange juice. I still found the muffins to be quite dry. I would have added a little more sugar. They also stuck to my nonstick muffin tin
Feb 23, 2019I followed the directions verbatim but the batter was extremely thick and the muffins were a bit dry...more like biscuits. Ok, but probably won’t make them again.
Feb 22, 2019These are so good! I did slightly modify the recipe. I added a half of an over ripe banana and reduced the sugar and oil to just under a half cup instead of the amount listed. They were delicious, and filling with the added oats instead of just flour.
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!