Blueberry-Orange Muffins Recipe

4.5 5 7
Blueberry-Orange Muffins Recipe
Blueberry-Orange Muffins Recipe photo by Taste of Home
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Blueberry-Orange Muffins Recipe

Read Reviews
4.5 5 7
Publisher Photo
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup quick rolled oats
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 to 4 cups fresh blueberries
  • TOPPING:
  • 1/2 cup finely chopped nuts
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon

Directions

Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for about 15 to 18 minutes, or until lightly browned. Yield: 24 large muffins.
Originally published as Blueberry-Orange Muffins in Country Extra July 1990, p49

Nutritional Facts

1 each: 228 calories, 12g fat (2g saturated fat), 27mg cholesterol, 200mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 1 cup quick rolled oats
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 to 4 cups fresh blueberries
  • TOPPING:
  • 1/2 cup finely chopped nuts
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  1. Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for about 15 to 18 minutes, or until lightly browned. Yield: 24 large muffins.
Originally published as Blueberry-Orange Muffins in Country Extra July 1990, p49

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Reviews forBlueberry-Orange Muffins

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Aileen User ID: 2967305 259511
Reviewed Jan. 10, 2017

"I followed the recipe exactly as it was written. The muffins are good, but they have too much oil. I can taste the oil in the muffins, next time I'm going to substitute applesauce or reduce the amount of oil. It also took me 25 minutes to cook, not 15 to 18."

MY REVIEW
yuehching User ID: 224401 219173
Reviewed Jan. 29, 2015

"Great recipe. They are delicious and nutritious. Everyone loved them. This is definitely a keeper"

MY REVIEW
mng3jf7 User ID: 7884250 10333
Reviewed Jul. 10, 2014

"My muffins are baking now! :) I Only have rolled oats, but I had a can of orange juice concentrate . It yielded 1 1/2 cups liquid when defrosted, so I just used that figuring the extra liquid will help process the less processed oats *hopefully fingers crossed*. I also chose to use allspice vs cinnamon just cause I like it better & have kinda been obsessed lately. ...& apparently I left out the baking soda...joys of parenting a toddler :) Lets hope they turn out as amazin as they smell :)

update: they taste great! wouldn't even know I forgot the baking soda :) Made 24 muffins & 1 small loaf."

MY REVIEW
Sue Zappa User ID: 1094741 41571
Reviewed Jul. 6, 2014

"Absolutely delicious! I was looking for an orange quick bread recipe to make for Sunday breakfast & saw this one. Since I had blueberries on hand that I needed to use up, I made these! Got rave reviews from the whole family, even the non-berry lovers. The only thing I omitted was the nuts in the topping. Didn't have any on hand. They were perfect without them! Will definitely make often!"

MY REVIEW
Sprowl User ID: 29186 13042
Reviewed Jan. 28, 2012

"Very flavorful and moist. I used fresh orange from our tree. This will be my go to recipe for blueberry muffins. It makes alot, so I freeze most for later."

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