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Reviewed: Jun. 19, 2008

Pretty good. They were tasty, but dry. We really couldn't taste the orange, but then I didn't use the orange rind. I used frozen blueberries instead.

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JLLL

	Cooking Level: Intermediate
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Reviewed: Feb. 12, 2008

These are really good but i might add some vanilla next time!

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healthnuthikers

	Cooking Level: Professional Home Town: Carrollton, Georgia, USA
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Reviewed: Feb. 2, 2008

Terrific! my co-workers devoured these.

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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.

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juicyfruit007

	Cooking Level: Intermediate Home Town: Longview, Texas, USA Living In: Midland, Texas, USA
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Reviewed: Aug. 6, 2007

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.

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