Two friends sharing food and their lives

Oatmeal, Blueberry and Orange Muffins 

Oatmeal, Blueberry and Orange Muffins 

I’m not sure you will have caught on yet, but we are obsessed with oatmeal in this house. We eat it almost every morning, and rarely even have breakfast cereal in our home. But I might love baking with oatmeal even more! The texture it creates is awesome and it has a hearty and sweet smell and taste. There’s just something about it. It’s comforting. My sweet friend Cara gave me the inspiration for this recipe. When I was at her home she made these amazing blueberry muffins with orange zest, and they were so tasty. I really liked that it added another level to the typical blueberry muffin. I’m not usually a fan of cakey feeling muffins, but this muffin is nice and hearty and feels like you’re actually eating something good for you and not just a cupcake by another name. This is another recipe that is quick and simple to whip up. My husband and dad thought that these muffins were “just perfect”!

Blueberry Orange Oatmeal Muffins

Makes 12

1 1/2 cup all-purpose flour

1 cup quick oats

2 1/2 tsp baking powder

1/2 tsp salt

3/4 white sugar

2 large eggs

1/2 butter (melted and cooled)

1/2 cup milk

zest of one large orange

1 1/4 cup blueberries

sugar to sprinkle

Mix the flour, oats, baking powder and salt in a large bowl and then set aside. In another bowl mix the sugar, eggs, butter and milk. Combine the wet mixture with the dry mix then add in the zest of the orange. Add the blueberries and mix until just spread throughout. If you continue to mix frozen berries your batter will turn purple. Scoop into 12 lined muffins tins, then sprinkle a bit of white sugar on top. Bake for 19-25 minutes. Cool and enjoy! These muffins keep well in a sealed container for up to three days and can be frozen and thawed later.


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