More Great Recipes: Finger Food | Muffin

Delicious Blueberry Muffins for breakfast

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Member since 2011

Serves 12 | Prep Time 15 minutes | Cook Time 18-22 minutes


1 cup All Purpose Flour
1 cup White Whole Wheat Flour
2 teaspoons Baking Soda
1 teaspoon Kosher salt
¼ cup Canola Oil
½ cup Orange Juice
1 cup Blueberries, fresh or frozen
½ cup Plain Nonfat Yogurt
2 whole Large Eggs
2 teaspoons Vanilla Extract
½ cup Sugar

1) Preheat oven.

Preheat oven to 375. Grease a nonstick muffin pan with cooking spray or a little oil and set aside.

2) Mix dry ingredients.

Stir together dry ingredients in a medium bowl and set aside.

3) Blend all ingredients.

In a separate large mixing bowl, whisk together the oil, sugar, eggs, vanilla, yogurt, and orange juice. Stir in 1/3 of the dry ingredients at a time until everything is incorporated. Gently fold in the blueberries (if using frozen, toss the blueberries in 1 Tbsp flour before adding).

4) Bake.

Using an ice scream scoop or measuring cup, place an even amount of batter in each greased muffin cup. Sprinkle a tiny bit of sugar on top of each muffin, then place in oven and bake for 18-22 minutes or until a toothpick inserted into a muffin comes out clean. Let cool for 5 minutes in the pan, then remove muffins to a cooling rack. Enjoy warm!

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