Blueberry Orange Muffins


A little trip to the orange groves, a bag of Florida oranges, and a few cups of fresh blueberries are the keys to this muffin classic. I learned a lot about the orange tree business over the past few years form my dear friends who run the groves and have had the change to explore acres and acres of groves. Its great to be able to just walk up, pick, peel, and enjoy a juicy orange!

Blueberry Orange Muffins

1 c. quick-cooking rolled oats

1 c. orange juice

1 tsp. grated orange zest

1 c. vegetable oil

3 eggs, beaten

3 c. flour

1 c. sugar

4 tsp. baking powder

1 tsp. salt

½ tsp. baking soda

2 c. blueberries


½ c. chopped pecans

3 Tbl. sugar

½ tsp. cinnamon


Preheat oven to 400°. Mix oats, orange juice and zest; mix 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 paper-lined muffin tins, filling 2/3 full. Combine topping ingredients; sprinkle over batter. Bake at 400° for about 15-18 minutes or until lightly browned.

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