• Cooking Time: 18-22 minutes
  • Servings: 12
  • Preparation Time: 15 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!

Categories: Finger Food  Muffin 

Author Credit: Amelia Winslow

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