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Ingredients

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Directions

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  • Lightly coat twelve 2-1/2-inch muffin cups with cooking spray or line muffin cups with paper bake cups; set aside. In a medium bowl, combine all-purpose flour, whole wheat flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of the flour mixture; set aside.

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  • In a small bowl, combine egg, buttermilk, orange peel, orange juice and oil. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Gently stir in blueberries and nuts.

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Instructions Checklist
  • Spoon batter into prepared muffin cups, filling each almost full. Sprinkle tops with sugar, if you like.

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  • Bake in 400 degrees F oven for 15 to 18 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin pans on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or room temperature. Makes 12 muffins.

Blueberry-Lemon Whole Wheat Muffins:

Prepare as above, except substitute 1 teaspoon finely shredded lemon peel for the 2 teaspoons finely shredded orange peel and use 3/4 cup buttermilk total for the 1/2 cup buttermilk and 1/4 cup orange juice. Bake as directed.

*Test Kitchen Tip:

To make 1/2 cup sour milk, place 1-1/2 teaspoons vinegar or lemon juice in glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

207 calories; 8 g total fat; 1 g saturated fat; 4 g polyunsaturated fat; 2 g monounsaturated fat; 18 mg cholesterol; 155 mg sodium. 159 mg potassium; 30 g carbohydrates; 3 g fiber; 11 g sugar; 5 g protein; 49 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;

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