Reviewed: Sep. 2, 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.

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100 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

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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96 users found this review helpful

Reviewer:

VALENE

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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68 users found this review helpful

Reviewer:

SSTRAWDER

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Naperville, Illinois, USA

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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48 users found this review helpful

Reviewer:

KENNETHANDTERRI

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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43 users found this review helpful

Reviewer:

Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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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25 users found this review helpful

Reviewer:

cookingdoc

Cooking Level: Beginning

Home Town: Scituate, Rhode Island, USA

Living In: King City, California, USA

Reviewed: Jul. 9, 2003

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.

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25 users found this review helpful

Reviewer:

Debbie Livingston

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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20 users found this review helpful

Reviewer:

eileen C

Cooking Level: Expert

Living In: Dix Hills, New York, USA

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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16 users found this review helpful

Reviewer:

Janelle

Cooking Level: Expert

Home Town: Los Gatos, California, USA

Living In: San Francisco, California, USA

Reviewed: Aug. 3, 2009

Very good muffins. I followed the recipes as is and added fresh peaches also, approx 1/2 a cup along with the blueberries. I will make these again. They are perfect hot with a bit of butter.

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12 users found this review helpful