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. Source: EatingWell Magazine, July/August 1998

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with nonstick cooking spray.

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  • Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt and cinnamon in a large bowl.

  • 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.

  • Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.

  • 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.

Tips

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 Facts

185 calories; 3.1 g total fat; 0.4 g saturated fat; 16 mg cholesterol; 278 mg sodium. 124 mg potassium; 34.9 g carbohydrates; 1.8 g fiber; 17 g sugar; 4.4 g protein; 50 IU vitamin a iu; 6 mg vitamin c; 8 mcg folate; 90 mg calcium; 1 mg iron; 11 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/27/2017
Great recipe! Read More
Rating: 4 stars
10/31/2011
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! Read More
Rating: 4 stars
10/30/2011
Fabulous! Wild berries make this a tart tasty treat. Yummmmm! Read More
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Rating: 5 stars
10/29/2011
Great Muffins! Great recipe! They are very tasty moist & filling. Two thumbs up from my household! Read More