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Taste of Home

Blueberry-Orange Muffins

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 2 dozen.
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

  • 1. Mix oats, orange juice and zest. Blend in oil and eggs. 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.
  • 2. Bake at 400° for 15-18 minutes or until lightly browned.
  • 3. Cool for 5 minutes before removing to a wire rack.

Nutrition Facts

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

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