Reviewed: Jan. 6, 2009

I was making a meal for a family whose son had dairy allergies and this recipe fit the bill. This recipe was easy to put together. It's very flavorful with the orange juice addition and that went well with the blueberries. My own kids loved it and I passed the recipe along to the family who received them. Thanks for a keeper of a recipe!

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Dec. 31, 2008

We really liked these muffins! They weren't too sweet at all. Dense, yet moist. And we loved the crunch sweet topping. I didn't have orange juice, so I grabbed a snack-size cinnamon applesauce and mixed it with water and added to the oats instead. Used frozen blueberries, thawed and rinsed/dried and it turned out great! Made 6 jumbo muffins instead of 12 smaller ones.

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: 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!

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Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Sep. 21, 2008

These muffins were best right out of the oven! I added a little more blueberries than what the recipe called for because I love blueberries! Good recipe.

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KM

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 24, 2008

This is the best! I love this recipe.I did add 1 teaspoon of orange extract to the oat mixture just because I had it. 1 teaspoon of vanilla extract to the batter. They stay moist and freeze very well. I did use a different crumb topping though so I can't comment on that.But thank you for sharing. This is a keeper for me.

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cheryl

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Reviewed: Jul. 1, 2008

This muffin batter is so versitile - you can add any cut up fruit. I actually did not have blueberries so i substituted strawberries. (peaches will work as well.) They came out soft and light - considering they have oats in them! I made a struesel-oat topping - made from flour, oats, brown sugar, cinnamon and margerine - delicious and it added a really nice crunch to the top! I will be making this again...

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Feb. 19, 2008

These were pretty good. I didn't make any changes to the recipe posted. My mom loved them; my friend and her siblings didn't so much. I liked that it didn't use so many blueberries, but I think I'll keep looking for a good low-fat high-fiber blueberry muffin.

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Luv2Bake

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Feb. 9, 2008

absolutely delicious! i even used frozen blueberries but you couldn't tell that they weren't fresh. they tasted amazing right out of the oven, later that night, the next morning, etc., but my roommates liked them so much that they didn't last much longer than that... p.s. i added an extra crunch to the top by mixing oatmeal in with the cinnamon and sugar. SO good!

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Janelle

Cooking Level: Expert

Home Town: Los Gatos, California, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 6, 2008

I followed the receipe exactly but used frozen berries instead of fresh ones. The outcome...top extremely crispy like a snap and inside with absolutely no flavor other than when I bite into a fruit. In my second batch (I can only bake 6 muffins at a time), I added 2 extra tablespoons of white sugar & 1/2 teaspoon of cinnamon into the mix. I also stir until the berries break open. The muffins were perfect!

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vcheng79

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Reviewed: 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.

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cookingdoc

Cooking Level: Beginning

Home Town: Scituate, Rhode Island, USA

Living In: King City, California, USA

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Reviewed: Jan. 27, 2008

Thank you for the recipe, these were awesome. I used the scale adjuster here at allrecipes and changed it down to 6 servings so it would fit in my toaster oven and it worked out perfectly. I substituted the topping, I used the topping recipe from Heather Walker's "Streusel Topped Blueberry Muffins" here at allrecipes.com. My daughter and I are now completely addicted. Will make again and again.

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TERRILENE

Cooking Level: Intermediate

Home Town: Haileybury, Ontario, Canada

Living In: Saugeen Shores, Ontario, Canada

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Reviewed: Jan. 27, 2008

These were very good muffins! I used frozen berries. I liked the texture; they were a bit denser than a regular muffin. The oats give a bit of a nutty flavor and a little chewiness. They had the perfect amount of sweetness. The cinnamon/sugar topping is deliciously crispy when the muffins are right out of the oven, but won't stay that way if you store the muffins in a container. These muffins are very satisfying and a little healthier than a standard muffin. I would definitely make these again.

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CMAIL

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Reviewed: 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.

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eileen C

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Reviewed: 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.

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SSTRAWDER

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Naperville, Illinois, USA

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Reviewed: 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)

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VALENE

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Reviewed: 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.

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KENNETHANDTERRI

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Reviewed: Aug. 13, 2007

Delicious! I added 1/2 t of vanilla for extra flavor. They came out very moist and tasty.

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Megan

Cooking Level: Expert

Living In: State College, Pennsylvania, USA

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Reviewed: Aug. 3, 2007

A bit on the dry side, but overall pretty good.

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crazylobster13

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Reviewed: Jul. 2, 2007

Awesome muffins - not dry at all. Best fresh out of the oven; nice and tender with a beautiful crumb! I've tried all kinds of blueberry muffin recipes, and this one is easy, delicious and one of the best I've tried! I made two batches over the weekend with fresh-picked blueberries and am eating some for breakfast this morning. I wouldn't change a thing about this outstanding recipe. Thanks!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Apr. 20, 2007

These were simply wonderful, a nice alternative to the fat trap muffins at the coffee shop. I did make giant muffins out of them so they required a little more cooking time, but they were fabulous. I really enjoyed the hint of citrus from the orange juice and the nuttiness of the oats.

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