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.
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)
I did mix the ingredients up a little differently. After the orange juice and oatmeal had a chance to sit for 10 minutes, I stirred in the white sugar, vegetable oil and egg. Once those were combined, I folded in the dry ingredients and the blueberries. I did get 12 biggish muffins out of this recipe. I baked them at 350* for a little over 20 minutes. These looked very pretty and were moist with the perfect amount of sweetness. The flavor that the orange juice gave to the muffins was a nice addition. My family enjoyed these muffins, especially slathered with butter. - 02 Sep 2012 (Review from Allrecipes US | Canada)