Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1½ cups all-purpose flour
½ cup oat flour or whole-wheat pastry flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup part-skim ricotta cheese
¾ cup fat-free milk
½ cup refrigerated or frozen egg product, thawed or 2 eggs, lightly beaten
⅓ cup honey
3 tablespoons canola oil
2 teaspoons finely shredded orange peel
1 cup fresh or frozen blueberries (see Tip)
1 cup powdered sugar
5 to 6 teaspoons orange juice
Orange peel (optional)
Preheat oven to 375°F. Coat sixteen 2½-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.
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.