Aunt Betty's Blueberry Muffins

This is a GREAT blueberry muffin recipe! We all really enjoyed this one for breakfast. I had to add a little bit of milk to the batter as it was very thick and several of the reviews I read mentioned the muffins were dry or crumbly. With the additional liquid I thought these came out great. The texture was really nice, and they weren't overly dry or crumbly at all, just tender. Great with or without a little butter! They seemed to taste even better after cooling for awhile.

I really liked the cinnamon sugar topping on these, they were very coffee cake like across the top with the slight crunch from the topping. Very good!

Aunt Betty's Blueberry Muffins (slightly adapted from) Shelia Raleigh on
Makes: 1 dozen

1/2 cup old-fashioned oats
1/2 cup orange juice
1/4 cup milk
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries (do not thaw if using frozen)

2 tablespoons sugar
1/2 teaspoon ground cinnamon

  1. In a large bowl, combine oats, orange juice and milk; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. 
  2. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. 
  3. Fill greased or paper-lined muffin cups two-thirds full. 
  4. Combine topping ingredients; sprinkle over batter. 
  5. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.


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