Best Blueberry Muffins

Kitchen Tested
  • Yield servings

These muffins are loaded with blueberries, a good source of fiber and phytochemicals.


1/4 cup light brown sugar
1 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon margarine, melted
1/3 cup old fashioned oatmeal
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 -- baking soda
1/3 cup sugar
2 teaspoons grated orange rind
2 tablespoons orange juice
3/4 cup buttermilk
3 tablespoons canola oil
1 large egg
1 1/2 cups blueberries (fresh or frozen)


  1. Preheat oven to 400F
  2. In a small bowl, mix together brown sugar, 2 tablespoons flour and margarine.  Add the oatmeal and vanilla, stirring with a fork until well mixed; set aside.
  3. In a large bowl combine 1 3/4 cup flour, baking powder, baking soda, sugar and orange rind.  In a small bowl combine the orange juice, buttermilk, oil and egg.  Make a well in the center or the dry ingredients and add the egg mixture, stirring just until well moistened.  Stir in the blueberries.
  4. Line the muffin tins with muffin papers.  Fill the muffin cups two-thirds full and sprinkle with the crumb mixture.  Bake 20 to 25 minutes or until the top springs back when touched.




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