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Blueberry-Orange Muffins

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."

Rate/Review | Read Reviews (25)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

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

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.