Blueberry Orange Muffins
Hold onto your whisks, baking enthusiasts because we're about to embark on a flavor adventure unlike any other: the world of Blueberry Orange Muffins. These little bursts of sunshine aren't just breakfast treats; they're edible hugs disguised as fluffy, citrus-infused clouds studded with bursts of juicy blueberries.
Ingredients
- 1 cup 80 grams quick-cooking oats
- 1 cup 240 ml orange juice
- 1 teaspoon 4 grams grated orange zest
- 1 cup 240 ml canola oil
- 3 large eggs at room temperature, beaten
- 3 cups 360 grams all-purpose flour
- 1 cup 200 grams sugar
- 4 teaspoons 16 grams baking powder
- 1 teaspoon 5 grams salt
- 1/2 teaspoon 2.5 grams baking soda
- 3 to 4 cups 450-600 grams fresh blueberries
For the topping:
- 1/2 cup 60 grams finely chopped nuts
- 3 tablespoons 36 grams sugar
- 1/2 teaspoon 2.5 grams ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the oats, orange juice, and orange zest. Let it sit for 5 minutes to soften the oats.
- In a separate bowl, whisk together the oil and eggs until well combined.
- In a third bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Add the wet ingredients (oat mixture and oil-egg mixture) to the dry ingredients and mix gently until just combined. Don't overmix!
- Gently fold in the blueberries.
- Divide the batter evenly among 24 paper-lined muffin cups, filling them about two-thirds full.
- In a small bowl, combine the topping ingredients (chopped nuts, sugar, and cinnamon). Sprinkle the topping over the muffin batter.
- Bake the muffins for 15-18 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious homemade blueberry orange muffins!