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.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
TOPPING:

Directions

Instructions Checklist
  • 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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Nutrition Facts

230 calories; protein 3.4g; carbohydrates 28.5g; fat 11.9g; cholesterol 23.3mg; sodium 214mg. Full Nutrition
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Reviews (25)

Rating: 5 stars
01/31/2011
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 the tangerines and placed all of the naked pegs, together with the zest in the blender. I added 1/2 cup of orange juice and blended all of it.This is the mixture I used instead of the regular 1 cup of orange juice the recipe called for. This made the muffins taste more orangey The other modification I made was to use only 1/2 cup of oil and substitute the other half with 1/2 cup of plain yogurt. The result is a tasty moist delicious muffin ! Definitely a keeper! Read More
(9)
Rating: 5 stars
09/27/2010
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) and used brown sugar in the topping instead of white and they are fabulous. My son had a bake sale at school and they sold out first. Loved them. Try it! Read More
(9)
Rating: 5 stars
08/06/2007
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. Read More
(5)
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Rating: 4 stars
06/19/2008
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. Read More
(4)
Rating: 4 stars
10/13/2007
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. Read More
(4)
Rating: 5 stars
06/12/2011
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. Read More
(4)
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Rating: 5 stars
06/02/2010
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! Read More
(4)
Rating: 5 stars
04/26/2007
wonderful muffins. This recipe holds up to mucking about with amounts and substitutions. Definetly making them again. Read More
(3)
Rating: 5 stars
02/12/2008
These are really good but i might add some vanilla next time! Read More
(3)