BLUEBERRY-ORANGE MUFFINS
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. -Irene Parry, Kenosha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- 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 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE OATMEAL MUFFINS
These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married.
Provided by Doreen Wetheral
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
- In a small bowl soak oats in orange juice and water for 15 minutes.
- In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
- In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
- Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 39.3 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 361.8 mg, Sugar 23.7 g
BLUEBERRY OAT MUFFINS
This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.
Provided by Ricki Ethington
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
- In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
- Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.2 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 167.2 mg, Sugar 11.2 g
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
BLUEBERRY ORANGE BRAN MUFFIN
Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins.
Provided by THE HOOVE
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 9.7 g
CONTEST-WINNING ORANGE BLUEBERRY MUFFINS
With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE BLUEBERRY MUFFINS
I got this recipe years ago, and it is still a family favorite. Blueberries are grown right here in the Midwest, and they have a delicious flavor. As an added bonus, not only are these muffins tasty, they're nutritious, too!
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Combine the oatmeal and orange juice; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs. Stir just until ingredients are moistened. Carefully fold in berries and orange zest. , Fill greased muffin cups three-fourths full. Combine walnuts, sugar and cinnamon. Sprinkle over top. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY OAT MUFFINS
Everyone gets "the blues" now and then. To bring back smiles, I always prescribe delicious blueberries. My husband, Dave, and I grow the berries, and I often share our favorite recipes, such as this one, with customers at our roadside market.-Connie Sanders, Belle River, Prince Edward Island
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine oats and milk; let stand for 5 minutes. , In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Stir the egg and butter into oat mixture; add to dry ingredients. Stir just until moistened. Gently fold in blueberries. , Fill well-greased muffin cups 3/4 full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
OATMEAL BLUEBERRY MUFFINS
Another great recipe from my mother's much used recipe files. To sour milk place 1 T. lemon juice or vinegar in a 1 cup measure and fill with milk. Let stand for 1/2 hour and stir.
Provided by Jan in Lanark
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Pour milk over oats and let stand for 15-20 minutes (or overnight).
- Heat oven to 350.
- Add sugar, egg and oil to oatmeal mixture and beat well.
- Sift dry ingredients together, then blend lightly with oatmeal mixture.
- Fold in blueberries.
- Spoon batter into prepared muffin tins and bake 20-30 minutes.
- Best served warm with butter!
Nutrition Facts : Calories 191, Fat 5.7, SaturatedFat 0.9, Cholesterol 18.4, Sodium 214.6, Carbohydrate 32.3, Fiber 1.1, Sugar 19.4, Protein 3.4
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