Blueberry-Orange Muffins

Name: Blueberry-Orange Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 dozen.
Ingredients: 1 cup quick-cooking oats; 1 cup orange juice; 1 teaspoon grated orange zest; 1 cup canola oil; 3 large eggs, room temperature, 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 ground cinnamon

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. —Irene Parry, Kenosha, Wisconsin

Ingredients

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, 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 ground 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 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter.
Bake at 400° for 15-18 minutes or until lightly browned.
Cool for 5 minutes before removing to a wire rack.

Health Tip: Healthify these fruity muffins: Swap half of the all-purpose flour for whole wheat flour, and half the oil for ½ cup unsweetened applesauce.

Nutrition Facts

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

Originally published as Blueberry-Orange Muffins in Country Extra July 1990

Reviews

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Average Rating:

Grammy Debbie

Jun 21, 2018

This may be one of my favorite muffin recipes ever--and I make a LOT of muffins! Tender crumb, great taste, easy to make! The only changes I made were to omit the orange peel (I didn't have any), added a 1/2 teaspoon of orange flavoring and a teaspoon of vanilla, and left the nuts out of the cinnamon sugar topping. I also baked them in jumbo muffin tins and got 12 eye-appealing and wonderful tasting muffins. I will definitely be making these muffins again!
Aileen

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.
yuehching

Jan 29, 2015

Great recipe. They are delicious and nutritious. Everyone loved them. This is definitely a keeper
mng3jf7

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.
Sue Zappa

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!
Sprowl

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.