Blueberry Oat Muffins Recipe - Allrecipes.com
Blueberry Oat Muffins Recipe
  • READY IN 45 mins

Blueberry Oat Muffins

Recipe by  

"This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
  2. In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
  3. Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
  4. Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

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.

 
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!

 
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)

 
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.

 
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.

 
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.

 
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.

 
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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

How to Make Blueberry Muffins

See how to make simple, delicious blueberry muffins.

To Die For Blueberry Muffins

See how to make big bakery-style blueberry muffins!

Low-Fat Blueberry Bran Muffins

These muffins are so moist and flavorful, you won't believe they're healthy, too!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States