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 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
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.
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