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.
Yield: 1 dozen muffins
Active Time: 20
Total Time: 45
- 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
- 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.
2 Carbohydrate Serving
Exchanges: 2 other carbohydrate