Prepare and Bake Muffins
Start by heating your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners to keep the muffins from sticking. 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 everything’s well combined. Pour the wet ingredients into the dry and stir just until the batter is smooth. Gently fold in the blueberries so they’re evenly distributed without breaking them up. Scoop the batter into your prepared muffin cups, filling each about three-quarters full. Pop them in the oven and bake for around 17 minutes, or until they turn a lovely golden color and a toothpick comes out clean. Let the muffins cool in the pan for a minute before transferring them to a wire rack or plate.
