Well, I’ve been meaning to post this recipe for several days, but as I said before- school has started.
One guarantee with being in college, is that I have very very little free time. The funny thing about this is there seems to be an inverse relationship in how much free time I have and how badly I want to play in my kitchen. Now that I hardly have time to sleep, I’m all about making some cookies! Convenient, right?
In my opinion, there are very few things as wonderful as a warm muffin for breakfast- especially one as delicious as these fresh Blueberry Orange Muffins! I hope that in the midst of your busy lives you are able to steal an hour to make this recipe, because the yield is so worth it. You’ll be able to enjoy muffins all week and share some. I’ve found that sometimes when life gets too busy you just have to take a break for yourself- and what’s more fun than a muffin break?!
- 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 plus 1 tablespoon (for coating blueberries)
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups fresh blueberries
- 1 ½ Tablespoons white sugar (equivalent to 4 ½ teaspoons)
- 1 ½ Tablespoons brown sugar
- ½ tsp cinnamon
- Rinse blueberries and set on a paper-towel covered plate to dry.
- Preheat the oven to 400 degrees, and line two muffin tins with paper liners.
- In a medium-sized bowl, combine the oats, orange juice, and orange zest. Mix well.
- Whisk the oil and the eggs into the oat mixture until completely blended; set aside.
- In a separate large bowl stir together the remaining dry ingredients: 3 cups flour, sugar, baking powder, salt, and baking soda.
- Add the oat mixture to the dry ingredients mixture and gently combine.
- Softly toss the blueberries in 1 tablespoon of flour until lightly covered, and then smoothly fold the blueberries into the batter.
- In a separate small bowl combine the topping ingredients, mixing well.
- Spoon the muffin batter into the prepared muffin tins and sprinkle with the prepared topping mixture.
- Bake for 15- 18 minutes or until lightly browned on top.
Notes and Tip!:
- For the topping, you can also consider adding ½ cup of chopped nuts!
- The blueberries add a lot of volume to this recipe. I have always had enough batter to make 24 regular muffins and then either additional mini muffins or a half loaf of blueberry bread. Just make sure if you change the size of the pan you adjust for time as well!
- If you like this recipe, you may also like my Blueberry Cinnamon Coffee Cake or my Lemon- Blueberry Yogurt Bread!