Sugar-Dusted Blueberry Muffins

RDA/Reiman Photo StudioEnjoy these muffins with a dark-roast coffee!

Ingredients

• 1/4 cup old-fashioned oats
• 1/4 cup orange juice
• 1 egg
• 1/4 cup canola oil
• 3/4 cup all-purpose flour
• 1/4 cup plus 1 tablespoon sugar, divided

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup fresh or frozen unsweetened blueberries*
• 1/8 teaspoon ground cinnamon

How to make it  35 minutes



• 1

  In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended.
• 2

  Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.
• 3

  Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400°F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

*Editor’s note: If using frozen blueberries, do not thaw before adding to batter.