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Blue and orange muffins: Fruit blend a tasty combination

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Orange juice and orange zest make these blueberry muffins extra delicious.
Orange juice and orange zest make these blueberry muffins extra delicious.
Lisa Boykin Batts | Times
Posted

When I first saw a Taste of Home recipe for blueberry-orange muffins, I made plans to bake them. Immediately.

Blueberries and muffins. How can you go wrong with that combination? Add in some orange juice and orange zest, and you have a super tasty treat.

I found some fresh, plump blueberries at the grocery store, pulled out my box of oats from the pantry and a fresh orange for zesting. Don’t omit the orange zest; it adds so much flavor to the muffins.

I made very few changes in the recipe. I halved the recipe because I didn’t need 24 muffins, and I omitted the pecans on top and just sprinkled on some cinnamon sugar. I also did a blend of white whole wheat flour and all-purpose flour as suggested.

It only takes a few minutes to mix up these yummy muffins. And once they are in the oven, it doesn’t take long to start smelling the muffins and the hint of orange.

We ate the muffins warm from the oven with our supper the night I made them. I also had one at bedtime because I couldn’t resist eating another one.

We enjoyed them for breakfast the next few days. They stayed tender and delicious — not overly sweet and so much different from my other blueberry muffin recipes because of the orange zest. A few times, I put one in the microwave oven to slightly warm it. Yum!

I would absolutely make these muffins again. I was also thinking about using cranberries instead of blueberries this fall; that would be good too!

Next time I make the muffins, I will try the tip of subbing unsweetened applesauce for half the oil.

Blueberry-Orange Muffins

1 cup quick-cooking oats

1 cup orange juice

1 teaspoon grated orange zest

1 cup canola oil

3 large eggs, room temperature, beaten

3 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 to 4 cups fresh blueberries

Topping

1/2 cup finely chopped nuts

3 tablespoons sugar

1/2 teaspoon ground cinnamon

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.

Health tip: Healthify these fruity muffins: Swap half of the all-purpose flour for whole wheat flour, and half the oil for ½ cup unsweetened applesauce.

Taste of Home

*Notes: I made a half recipe. (Yes, I used 1 1/2 eggs!) I also did a mix of all-purpose and white whole wheat. I omitted the pecan in the topping and sprinkled some cinnamon sugar on top.

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