Blueberry-Oatmeal Muffins
Active Time: 20 Minutes
Total Time: 45 Minutes
Yield: Makes 2 dozen muffins
RECIPE INGREDIENTS
2 cups rolled oats
2 cups fresh orange juice
Grated zest of 1 orange
2 cups whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon salt
10 tablespoons (1 1/4 sticks) butter or margarine, at room temperature
1 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1/4 cup molasses
2 cups frozen blueberries or fresh blueberries, stemmed and washed
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DIRECTIONS
Preheat the oven to 350 degrees F. Place paper cupcake liners into two 12-cup muffin tins. (If you don’t have paper liners, lightly butter the muffin cups.)
In a mixing bowl, combine the oats, orange juice, and orange zest.
On a sheet of wax paper, combine both of the flours, the baking soda, baking powder, and salt.
In the large bowl of an electric mixer, cream together the butter and sugar until thoroughly mixed. Add the eggs and mix well. Add the oat mixture and mix. Gradually add the dry ingredients. Beat in the vanilla and the molasses.
Add the blueberries and gently fold them in by hand. Divide the batter among the muffin cups, filling them about three-quarters full.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack.
Total Time: 45 Minutes
Yield: Makes 2 dozen muffins
RECIPE INGREDIENTS
2 cups rolled oats
2 cups fresh orange juice
Grated zest of 1 orange
2 cups whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon salt
10 tablespoons (1 1/4 sticks) butter or margarine, at room temperature
1 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1/4 cup molasses
2 cups frozen blueberries or fresh blueberries, stemmed and washed
You May Also Like
Similar
Cranberry-Apple Coffee Cake
See More Similar Recipes »
DIRECTIONS
Preheat the oven to 350 degrees F. Place paper cupcake liners into two 12-cup muffin tins. (If you don’t have paper liners, lightly butter the muffin cups.)
In a mixing bowl, combine the oats, orange juice, and orange zest.
On a sheet of wax paper, combine both of the flours, the baking soda, baking powder, and salt.
In the large bowl of an electric mixer, cream together the butter and sugar until thoroughly mixed. Add the eggs and mix well. Add the oat mixture and mix. Gradually add the dry ingredients. Beat in the vanilla and the molasses.
Add the blueberries and gently fold them in by hand. Divide the batter among the muffin cups, filling them about three-quarters full.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack.
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