I was in the baking mood recently and had a big container of blueberries that I needed to be used up so I went on the hunt for something sweet to whip up. Whenever I think of blueberries, muffins immediately pop into my mind. They are my favorite kind and there are so many different varieties out there.
And as you all know, Noah is an enormous fan of the muffin. If he could choose, it would always be chocolate but he’s down with blueberries too. He has been wanting one at every meal so he runs to the kitchen, grabs the big bowl of them and brings them to the table, prying the lid off to help himself. All the while he is saying “Noah want a muffin….Noah have a muffin for {insert meal time here}.” He is a bit addicted to food like his mama!
These were bright, moist and yummy. I liked the idea of the sugar topping but I think a streusel topping with some grated orange peel mixed in would be amazing. I kind of have a thing for streusel.
- 1 cup quick-cooking oats
- 1 cup orange juice
- 3 cups all-purpose flour
- 1 cup sugar
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 cup canola oil
- 3 eggs, beaten
- 1 1/2 cups fresh or frozen blueberries*
- 1 1/2 tsp. grated orange peel
- 1/2 cup chopped walnuts
- 1/3 cup sugar
- 1 tsp. ground cinnamon
- In a small bowl, combine the 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 until moistened. Fold in blueberries and orange peel.
- Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.
- *If using frozen blueberries, do not thaw before adding to batter.
