Blueberry-Orange Muffins

3 Reviews
From: EatingWell Magazine July/August 1998

Small wild blueberries, which tend to be more tart than cultivated berries, are wonderful for baking. Forage them yourself or look for them with other frozen fruit in your supermarket.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole-wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1 large egg white
  • 2/3 cup packed light brown sugar
  • 1 cup nonfat plain yogurt
  • 2 teaspoons freshly grated orange zest
  • 1/3 cup orange juice
  • 2 tablespoons canola, oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries
  • 1 tablespoon granulated sugar

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat 12 muffin cups with nonstick cooking spray.
  2. Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt and cinnamon in a large bowl.
  3. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add yogurt, orange zest, orange juice, oil and vanilla; whisk until blended.
  4. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
  5. Spoon batter into prepared muffin cups. Sprinkle tops with granulated sugar. Bake until tops are golden and spring back when touched lightly, 20 to 25 minutes. Cool for 5 minutes on a wire rack. Loosen edges and turn muffins out onto rack to cool completely.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 185 calories; 3 g fat(0 g sat); 2 g fiber; 35 g carbohydrates; 4 g protein; 8 mcg folate; 16 mg cholesterol; 17 g sugars; 50 IU vitamin A; 6 mg vitamin C; 90 mg calcium; 1 mg iron; 278 mg sodium; 124 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate

Reviews 3

January 28, 2011
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By: stacy
Great Muffins! Great recipe! They are very tasty, moist & filling. Two thumbs up from my household!
July 19, 2010
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By: EatingWell User
Fabulous! Wild berries make this a tart tasty treat. Yummmmm!
September 18, 2009
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By: Konjo
Love these! I love muffins for breakfast and these don't disappoint. I made them even lower calorie by using splenda instead of the granulated sugar, and I only used half of the called for brown sugar. Also, I used a greater ratio of whole wheat flour to the all-purpose flour so it's even better still; and they didn't turn out heavy. Delicious!