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 You'll Love This Recipe
Best Cooking Tips
- Be careful not to overmix the batter; mix until just combined to keep the muffins soft.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to avoid sogginess.
Directions
Gently heat your oven to 350°F (175°C) and either grease your muffin tin or line it with paper liners. 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 smooth. Pour the wet ingredients into the dry ones and stir just until everything is combined and the batter looks smooth. Gently fold in the blueberries so they’re evenly spread without breaking them up too much. Spoon the batter into your muffin cups, filling each about three-quarters full. Pop them in the oven and bake for around 17 minutes, or until they turn golden and a toothpick comes out clean. Let the muffins cool in the pan for a minute or so before taking them out to finish cooling on a rack.
