Blueberry-Orange Muffins

From EatingWell: July/August 1998 — Subscribe Now!

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.

READER'S COMMENT:

"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...

1 dozen muffins

Active Time: 20 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

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

Preheat oven to 400°F. Coat 12 muffin cups with nonstick cooking spray.
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.

Nutrition

Per muffin: 182 calories; 3 g fat (0 g sat, 2 g mono); 18 mg cholesterol; 35 g carbohydrates; 4 g protein; 2 g fiber; 275 mg sodium; 98 mg potassium.

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate