Go Back
–+ servings
Pin
Print
Photo: Blueberry Orange Muffins.

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
Cook Time 15 minutes
Total Time 30 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.
Pin
Print