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Contest-Winning Orange Blueberry Muffins

Total Time

Prep: 20 min. Bake: 15 min.

Makes

1-1/2 dozen

With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats.

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup orange juice
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup canola oil
  • 3 large eggs, lightly beaten
  • 1-1/2 cups fresh or frozen blueberries
  • 1-1/2 teaspoons grated orange zest
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

Directions

  1. In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest.
  2. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter.
  3. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 each: 304 calories, 15g fat (2g saturated fat), 35mg cholesterol, 233mg sodium, 37g carbohydrate (17g sugars, 2g fiber), 5g protein.

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