Ingredients

• 0.5 cups quick-cooking oats
• 0.5 cups orange juice
• 1.5 cups all-purpose flour
• 0.5 cups white sugar
• 1.25 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 0.5 cups vegetable oil
• 1 egg , beaten
• 1 cup fresh blueberries
• 2 teaspoons white sugar
• 0.25 teaspoons ground cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 12-cup muffin tin.
2. 2 Combine oats and orange juice in a small bowl; set aside. Combine flour, ½ cup sugar, baking powder, salt, and baking soda in a bowl; stir in oil and egg until thoroughly blended. Stir in oat mixture; fold in blueberries. Spoon batter into the prepared muffin cups.
3. 3 Combine 2 teaspoons sugar and cinnamon in a small bowl; sprinkle evenly over muffin tops.
4. 4 Bake in the preheated oven until a knife inserted into muffin centers comes out clean, 18 to 20 minutes.

Nutrition per serving