- 1 cup quick-cooking oats
- 1 cup fresh orange juice
- 2 teaspoons grated orange zest
- 1 cup canola oil
- 3 large eggs at room temperature, beaten
- 1 teaspoon orange extract
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups fresh or frozen blueberries
- ½ cup finely chopped nuts
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Preheat oven to 400°F. Line two 12-cup muffin tins with paper liners.
In medium bowl, mix oats, orange juice and zest. Blend in oil, eggs, orange extract and vanilla extract; set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Add oat mixture and stir until just combined. Fold in blueberries.
Divide the batter evenly among the prepared muffin cups, filling three-fourths full.
In small bowl combine topping ingredients, sprinkle over batter.
Bake 15 – 18 minutes, until a toothpick inserted into the center comes out clean or the internal temperature is about 210°F.
Let cool slightly in the muffin tin before removing to a wire rack.
NUTRITION INFORMATION PER SERVING (1 MUFFIN, 93g): 280 calories, 14g total fat, 1g saturated fat, 0g trans fat, 25mg cholesterol, 270mg sodium, 35g total carbohydrate, 2g dietary fiber, 15g total sugars, 4g protein, 37mcg folate, 7mg vitamin C, 1mg iron.
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