1/2 cup oatmeal
1/2 cup orange juice
1 1/2 cups flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1 egg, lightly beaten
1 cup blueberries
Cinnamon (for sprinkling on top)
- Combine oatmeal and orange juice, stir well.
- Add flour, sugar, baking powder, salt and soda. Mix well.
- Add oil and egg, stir.
- Mix in blueberries (by hand).
- Fill muffin cups, then sprinkle with cinnamon.
- Bake at 400° for 18 – 22 minutes.
My best friend’s mom has made these muffins since we were little girls, and they’re my favorite blueberry muffins out there. I think it’s their crumbly texture. Yum! When I first tried this recipe on my own I was a little (okay, a lot) intimidated. The only muffins I had ever made were from a bagged mix, and I usually burnt them. However, I found that these delicious muffins are easy to whip up and have yet to burn them (the bake time is very accurate). You can use white or whole wheat flour in the recipe (I use whole wheat), and your blueberries can be fresh or frozen. I have tried using apple sauce in place of the oil, and go ahead if you’d like! However, the texture will be more dense and less crumbly. These muffins are, in my humble opinion, best enjoyed on a weekend morning with a hot cup of coffee and a good book!