Blueberry-Orange Muffins

4-H member, Lainey Peterson, won purple ribbons at the Stafford County Fair and the Kansas State Fair for these delicious Blueberry-Orange Muffins!

Prep Time 15

Cook Time 15

Total Time 30

Servings 20

Baking Temp 400 °F

Equipment

2, 12-inch muffin tins
Paper muffin liners
Medium bowl
Large bowl
Small bowl
Whisk

Ingredients

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

Instructions

For the Muffins

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.

Subscribe to Our Newsletter

Stay up-to-date with everything wheat! Get useful tips, delicious recipes, health benefits, and the latest news about farming, straight to your inbox. Join our community today!