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Aunt Betty’s Blueberry Muffins

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Total Time
Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Sheila Raleigh, Kechi, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 17, 2023

My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Watch How to Make Aunt Betty's Blueberry Muffins

Test Kitchen Approved

Aunt Betty's Blueberry Muffins

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Yield: about 1 dozen
Prep: 15 min
Cook: 20 min
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Ingredients

  • 1/2 cup old-fashioned oats
  • 1/2 cup orange juice
  • 1 large egg, room temperature
  • 1/2 cup canola 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
  • topping:
    • 2 tablespoons sugar
    • 1/2 teaspoon ground cinnamon
Text Ingredients

Directions

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

Nutrition Facts

1 each: 208 calories, 10g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.
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