Blueberry Orange Oat Muffins (Edit recipe)

Not to toot my own horn, but these may be the best thing I’ve ever baked. I honestly expected them to flop or deflate because I’m not normally good at creating baking recipes, but dang I may never look back after these. I immediately inhaled two prior to them being cool.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	315
Fat:	7 g
Carbohydrates:	56 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	302 mg
Fiber:	6 g
Sugars:	25 g
Calculated per serving.

by tashatindall

Serves: 12

Ingredients

Dry Ingredients

Wet Ingredients

0.75 cup Pure Maple Syrup
1 whole Egg
0.333 cup Avocado Oil
1 Tbsp Orange Zest, I zested my halo tangerines
3 whole Tangerines (Mandarin Orange), Halved hamburger style, juiced (these are not tiny cuties, they’re medium tangerines)

Fold In Ingredients

3 whole Tangerines (Mandarin Orange), Just take the fruit segments already halved out of the juiced skins
1 pint Blueberries

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400F
Stir together dry ingredients and create a well in the center to begin adding wet ingredients.
Add wet ingredients and zest, combine.
Pop the fruit that’s left in your tangerine peels into the batter, add blueberries, fold in.
Line muffin pan. Fill cups with just shy of a 1/3 cup of batter. It should work out almost perfectly for 12 muffins.
Bake at 400F for 20 minutes give or take. The tops should be just starting to brown and they may appear a bit undercooked if you use a toothpick, but that’s what you want.
Immediately place on cooling rack and allow to cool for at least 20 mins to continue cooking from internal heat. Enjoy!!