Healthy Blueberry Muffins
Enjoy with a cup of CoffeE or Tea. Bon Appetite
Blue Ribbon Recipe
Cooking healthy doesn't mean you need to loose any flavor, and these blueberry muffins are the perfect example! Light, fresh and super tasty, these would be great for breakfast or as an afternoon snack. So yummy! The Test Kitchen
1 cwhole wheat pastry flour
3/4 call purpose flour
1/4 calmond flour
1 tspbaking powder
1/2 tspbaking soda
1 tsporange zest
2 cfresh blueberries
1 1/4 clow-fat (1%) buttermilk
1/2 cbrown sugar
6 Tbspcanola oil
2 Tbsporange juice, fresh
1/2 tspvanilla extract
How to Make Healthy Blueberry Muffins
- Place the rack in the top third of the oven and preheat the oven to 400 F , line 18 muffin tins with paper liner and spray with Pam.
- In a large mixing bowl, combine the flours, baking powder, baking soda,salt and orange zest. Add the fresh blueberries and toss gently to coat the blueberries in flour. This will help keep the blueberries suspended in the batter versus falling to bottom.
- in a mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar, canola oil,orange juice, and vanilla.
Don't be concerned if the mixing looks curdled and lumpy.
- Pour the wet ingredients into the dry ingredients and stir until most of the flour is incorporated. The mixture can be slightly lumpy, don't over-mix, Divide the better among the 18 prepared muffin cups.
Bake 14-15 minutes, or until the muffins are golden brown around the edges..