Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup orange juice concentrate, thawed
- ¼ cup water
- 1 egg, beaten
- ¼ teaspoon vanilla extract
- 1 cup frozen blueberries
Why This Recipe Is So Enjoyable
Expert Cooking Tips
- Do not overmix the batter; a few lumps are okay to keep the muffins light.
- Preheat the oven fully before baking to help the muffins rise properly.
Directions
Heat your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners to keep the muffins from sticking. In a big bowl, whisk together the flour, rolled oats, baking powder, baking soda, salt, and a pinch of nutmeg. In another bowl, mix the vegetable oil, orange juice concentrate, water, egg, and vanilla extract until everything’s well combined. Pour the wet ingredients into the dry and stir just until the batter is smooth. Gently fold in the blueberries so they’re evenly distributed without breaking them up. Scoop the batter into your prepared muffin cups, filling each about three-quarters full. Pop them in the oven and bake for around 17 minutes, or until they turn a lovely golden color and a toothpick comes out clean. Let the muffins cool in the pan for a minute before transferring them to a wire rack or plate.
