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Oat and blueberry muffins
This is a dairy free blueberry muffin recipe that benefits from the addition of oats and orange juice. Super easy to make and unbelievably good. You can use frozen blueberries in place of fresh if they're not in season.
Ingredients
Serves: 12
- 50g porridge oats
- 125ml orange juice
- 200g plain flour
- 100g caster sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 120ml vegetable oil
- 1 egg, beaten
- 150g fresh blueberries
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
Method
Prep:25min ›
Cook:20min ›
Ready in:45min
- Preheat oven to 200 C / Gas 6. Lightly grease a 12 cup muffin tin. In a small bowl, mix the oats and orange juice together. Set aside.
- In a medium bowl, mix flour, 100g sugar, baking powder, salt and bicarb. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon mixture into the prepared muffin tin.
- Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
- Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the centre of a muffin comes out clean.
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Reviews & ratings
Average global rating:
(249)
Reviews in English (190)
I needed a dairy-free apple muffin recipe for a friend with allergies, but couldn't find one I liked. This blueberry one sounded lovely so I just replaced the orange juice with apple juice and chopped up two cooking apples really finely in place of the blueberries. Also added a sprinkle of cinnamon and nutmeg to the dry ingredients before mixing. They have come out beautifully and even my husband, who doesn't like fruit much, admitted that they tasted like apple crumble! :D. Thanks so much! - 24 Sep 2017
Mr 12 just declared these the Best Muffins Ever! Really tasty, even though I had to tweak the ingredients a bit just to fit in with what I had in. I can happily report they worked just fine with self-raising flour (omitting the baking powder), frozen blueberries & J2O instead of proper orange juice. - 16 Apr 2016
I have been making this recipe for years and I can't believe I have never reviewed it! This is my go to recipe for muffins -they always get rave reviews and everyone asks for the recipe. I substitute whole wheat flour for half the flour called for. I also add 1 tsp of vanilla for a little more flavor. I have also made this with strawberries and they are great. Seriously, thank you so much for this recipe, I make it ALL the time!! (The batter also freezes really well) - 28 Oct 2007 (Review from Allrecipes US | Canada)
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