Blueberry-Orange Muffins

SUBMITTED BY: Irene Parry

"This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 24 servings

USMETRIC

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INGREDIENTS

1 cup quick rolled oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup vegetable oil
3 eggs, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon cinnamon

READ REVIEWS (5)

DIRECTIONS

Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.

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REVIEWS

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Reviewed on Oct. 13, 2007 by juicyfruit007

These muffins were good but not outstanding enough to make again. I made both these and the Blueberry Cream muffins (there are two Blueberry Cream muffin recipes on this site - I made the one that takes sour cream) at the same time. Only one person out of five preferred these muffins, saying they had a better aftertaste and the other recipe was more doughy. Also, the appearance of these muffins was sort of yellowy and knobbly, not quite as attractive as some muffins. All in all, a good recipe, but I will not make again because there are better.

2 users found this review helpful

Reviewed on Aug. 6, 2007 by SAMEASALWAYS

I have made a lot of different blueberry muffins and these turned out the very best. They are sooo light they melt in your mouth and have the perfect amount of orange and sweetness. (I always mix muffins the way I was taught to handle muffin dough in home ec...i.e. gently folding the premixed liquids in to the premixed dry ingredients and being sure not to over-work the batter to prevent "cone tops" on the muffins). I used frozen blueberries instead of fresh and I ended up letting the orange juice soak into the oatmeal for about 2 hours because I had to run for eggs and oil. I am not sure if it changes the texture of the muffin or not, but you coudn't even tell there was oatmeal in them (I even used old-fashioned oats instead of instant). For the tops, I just liberally sprinkled cinnamon toast topping on top, since I always have that on hand and my husband is allergic to nuts. AWSOME.

1 user found this review helpful

Reviewed on Apr. 26, 2007 by AmandaY

wonderful muffins. This recipe holds up to mucking about with amounts and substitutions. Definetly making them again.

1 user found this review helpful

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