DELICIOUS BLUEBERRY MUFFINS FOR BREAKFAST
- 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).
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!
Website Credit: http://eating-made-easy.com/2011/08/20/weekend-blueberry-muffins