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Blueberry-Orange Muffins

Rated as 4.7 out of 5 Stars

"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."
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Ingredients

30 m servings
Original recipe yields 24 servings

Directions

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  1. 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.

Reviews

Read all reviews 25
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These were really good! I got 24 large muffins out of these. I used the zest of two large tangerines instead of oranges because that is what I had on hand. Next I peeled the remaining skin of t...

Most helpful critical review

These are good, but the orange flavor is a little less potent than I expected. Much better after the muffins have cooled. Very yummy though.

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These were really good! I got 24 large muffins out of these. I used the zest of two large tangerines instead of oranges because that is what I had on hand. Next I peeled the remaining skin of t...

I altered this a bit after reading the comments. I added 1/4 more orange juice, added a little vanilla, and used a frozen wildberry mix (left out the strawberries though because of their size) a...

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 ...

These are incredible. The orange flavor makes them stand apart from your typical blueberry muffin, and the nut and cinnamon topping makes it even better. I will definitely be making these again.

Good muffins, but I made some changes. I halved this recipe and used white whole wheat flour and for the topping all I did was sprinkle turbinado sugar on the tops. They turned out great!

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.

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 th...

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

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