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Aunt Betty’s Blueberry Muffins

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1 dozen


  • 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
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon


  • 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.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
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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Average Rating:
  • allison
    Dec 27, 2020

    Very tasty and moist. I add 1-2 over ripe bananas and substitute pumpkin pie spice for the cinnamon. Very easy and fast. Sometimes I'll add a few cranberries too. (1/2 c berries is plenty for this recipe.)

  • brandhorstb
    Apr 26, 2020

    No comment left

  • Lynn
    Mar 30, 2020

    Excellent, even without topping. Yes, crumbly, but still good and delish heated up topped with butter!

  • Jeannette
    Feb 21, 2020

    I’ve made many blueberry muffins in my lifetime but these are the best. I only had quick cooking oats so I used those less 2 Tbs. I used 1/4 cup white whole wheat flour instead of all all-purpose flour. I did not find the batter unusually stiff. Thank you for sharing this recipe.

  • goalimom32
    Feb 20, 2020

    Wanted to give it 5 stars Very easy and quick I am a very avid baker and couldn’t figure out why the muffins were crumbly?? Any ideas

  • Bonnie
    Feb 20, 2020

    This is now my go-to blueberry muffin recipe -- easy to fix, absolutely delicious, and healthy!

  • ReneeMurby
    Dec 3, 2019

    It's the orange and oats that really makes this blueberry muffin special. However, mine came out very crumbly so we decided to serve them warm crumbled over vanilla ice cream. Delicious.

  • cookie9659
    Sep 22, 2019

    These blueberry muffins are terrific. I've made them several times now. I have added orange zest to the batter, gives it a little more tang. I usually double the recipe and make them in Texas sized muffin pan and cook for 25 minutes. These muffins are much heartier than some store bought mix and yet they're so simple to make. They're so GOOD. Aunt Betty does make the best blueberry muffins!

  • Laura
    Aug 27, 2019

    I loved these. Best I've ever had and not too gigantic. I didn't have oj so I used milk and they were delicious.

  • Amy
    Aug 11, 2019

    These are delicious. Fluffy and just the right level of moisture. Love the combination of orange with the blueberries. The sugar topping put them over the top!