Blueberry Oat Muffins Recipe

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Most Helpful Positive Review

Sep 02, 2012

I did mix the ingredients up a little differently. After the orange juice and oatmeal had a chance to sit for 10 minutes, I stirred in the white sugar, vegetable oil and egg. Once those were combined, I folded in the dry ingredients and the blueberries. I did get 12 biggish muffins out of this recipe. I baked them at 350* for a little over 20 minutes. These looked very pretty and were moist with the perfect amount of sweetness. The flavor that the orange juice gave to the muffins was a nice addition. My family enjoyed these muffins, especially slathered with butter.

—Sarah Jo

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Most Helpful Critical Review

Nov 23, 2008

I found that if you follow the amount of baking powder in this recipe as directed, it is just way too much. It leaves a chemical taste to the muffins. Not good!! I actually did a little research (Wikipedia is awesome!) on why this is... when a recipe has excess acidity (as this one does due to the OJ) the baking power doesn't fully react and you get that chemical taste left behind. A number of reviewers said that they halved the amount of baking power just by intuition. Well, I guess there is science behind it too!

—Bode'sGirl

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178 Ratings

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Oct 28, 2007

I have been making this recipe for years and I can't believe I have never reviewed it! This is my go to recipe for muffins -they always get rave reviews and everyone asks for the recipe. I substitute whole wheat flour for half the flour called for. I also add 1 tsp of vanilla for a little more flavor. I have also made this with strawberries and they are great. Seriously, thank you so much for this recipe, I make it ALL the time!! (The batter also freezes really well)

—VALENE

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Jan 16, 2008

This is a great way to change up your ordinary blueberry muffin. I replaced the oil with unsweetened applesauce and used half splenda/half sugar. Also added 1 tsp. vanilla... Nice addition to the healthy food repertoire. I am looking forward to trying this with cranberries.

—SSTRAWDER

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Aug 17, 2007

good muffins, even after all my modifications! I used freshly ground whole wheat flour, honey with an additional 1/4 tsp of soda instead of sugar, applesauce for the oil, added 1 tsp of vanilla (we love vanilla) and left off the sugar topping. Next time I may use a little more than a cup of blueberries - ran out of blueberries for the last muffin.

—KENNETHANDTERRI

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Jan 29, 2008

These were very easy to make and quite yummy! I agree that the texture was not like your typical muffin. The oats do make it a little closer to a scone or biscuit in texture, but personally I prefer this. I would say these are the best homemade muffin I've had! Thanks for the recipe.

—cookingdoc

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Jan 30, 2004

I just made these after getting the recipe in the weekly email. They are great muffins and my kids loved them. The batter is really stiff before adding the OJ and oats which made me think I was doing something wrong but they turn out fantastic.

—Debbie Livingston

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Jan 19, 2008

Everyone loved the muffins. I changed the recipe a bit to make them healthier. I used wheat flour, splenda for the sugar, eggbeater for the egg, natural appplesauce for the oil and I added orange extract for flavor. This way they fit into my WW and heart consious diet.

—eileen C

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Nutrition

Calories
203 kcal
10%

Carbohydrates
26.2 g
8%

Cholesterol
18 mg
6%

Fat
9.9 g
15%

Fiber
1.1 g
4%

Protein
2.7 g
5%

Sodium
167 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Oat Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 203
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 1.6g 8 %
Cholesterol 18mg 6 %
Sodium 167mg 7 %
Potassium 65mg 2 %
Total Carbohydrates 26.2g 8 %
Dietary Fiber 1.1g 4 %
Protein 2.7g 5 %
Sugars 11.2g
Vitamin A < 1 %
Vitamin C 11 %
Calcium 4 %
Iron 10 %
** Thiamin 17 %
Niacin 12 %
Vitamin B6 2 %
Magnesium 4 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.