Ingredients
-
1 cup
whole-wheat
flour
-
3/4 cup
all-purpose
flour
-
1/4 cup
almond
flour
-
1 tsp
baking powder
-
1/2 tsp
baking soda
-
1/2 tsp
salt
-
1 tsp
orange zest
-
2 cups
fresh or frozen
blueberries
-
2
large
eggs
-
1 1/4 cup
low fat (1%)
buttermilk
-
1/2 cup
brown sugar
-
6 tbsp
canola oil
-
1 tbsp
orange juice
-
1/2 tsp
vanilla
Instructions
- Position rack in the top third of oven and preheat to 400F. Line muffin tins with paper liners. In a large bowl, combine flours, baking powders, baking soda, salt and orange zest. Add blueberries and toss gently to coat blueberries in flour. (This will help keep blueberries suspended in the batter so they don’t fall to the bottom.) In a medium bowl, lightly beat eggs, then whisk in buttermilk, brown sugar, oil, orange juice, and vanilla. Don’t be concerned if the mixture looks lumpy.
- Pour wet ingredients into the dry ingredients and stif until most of the flour is incorporated. The mixture can be slightly lumpy; don’t over-mix. Divide batter among 18 prepared muffin cups.
- Bake 12 to 14 minutes, until muffins are golden brown around the edges.
Nutrition (per serving)
- Calories
- 130,
- Protein
- 3 g,
- Carbohydrates
- 16 g,
- Fat
- 6 g,
- Fibre
- 2 g,
- Sodium
- 140 mg.
Recipe courtesy of The Culinary Institute of America.
