Moist Blueberry Oat Muffins with Cinnamon Sugar Topping

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, combine the old-fashioned oats and orange juice; let stand for 5 minutes to soften the oats.

2. 2

   Beat in the egg, canola oil, and 1/2 cup of sugar until well blended. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Stir the dry ingredients into the oat mixture just until moistened, then fold in the fresh or frozen blueberries.

3. 3

   Grease a 12-cup muffin tin or line with paper liners. Divide the batter evenly among the prepared cups, filling them about two-thirds full. In a small bowl, combine the 2 tablespoons of sugar and 1/2 teaspoon of ground cinnamon. Sprinkle the cinnamon-sugar mixture over the top of the muffin batter.

4. 4

   Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve the muffins warm and enjoy their moist, tender texture and burst of blueberry flavor.