Preheat oven to 375 degrees F. Coat sixteen 2 1/2-inch muffin cups with cooking spray; set aside. In a medium bowl stir together flours, baking powder, baking soda and salt. Make a well in the center of the flour mixture; set aside.Advertisement
In a small bowl stir together ricotta cheese, milk, eggs, honey, oil and the 2 teaspoons orange peel. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter evenly into prepared muffin cups.
Bake for 15 to 18 minutes or until a wooden toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans and cool on a wire rack.
For glaze, in a small bowl combine powdered sugar and orange juice. Whisk until smooth. Dip tops of cooled muffins in the orange glaze and, if desired, garnish with orange peel twists. Let stand until glaze is set.
Tip: If using frozen blueberries, do not thaw the berries before adding to the batter.
1 other carbohydrate, 1 starch, 1/2 fat