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Recipe Summary

prep:
25 mins
bake:
15 mins
cool:
5 mins
total:
45 mins
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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; fat 8g; cholesterol 18mg; saturated fat 1g; carbohydrates 30g; mono fat 2g; poly fat 4g; insoluble fiber 3g; sugars 11g; protein 5g; vitamin a 48.6IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 155mg; potassium 159mg; calcium 101mg; iron 1.6mg.
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