Dole Packaged Foods uses cookies
We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities.
By browsing Dole website, you consent to the use of some of these cookies.
You can choose your preferences and modify them at any time by visiting the Cookie Settings. For more details please read our Privacy Policy.
Blueberry Cinnamon Muffins
These blueberry muffins will compliment any cup of tea.
Prep Time
20 min
Total Time
40 min
Calories per serving
140
Servings
12
- 1/2 cup packed brown sugar
- 1/4 cup butter or margarine, softened
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup frozen DOLE Blueberries, thawed and drained
- 1 egg(s)
- 3/4 cup DOLE Pineapple Juice
- 1 tsp grated orange peel
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- Beat sugar and butter until light and fluffy in large bowl. Beat in egg, pineapple juice, orange peel and vanilla extract.
- Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into juice mixture with blueberries just until moistened.
- Spoon batter into (1/2-cup) muffin cups sprayed with nonstick cooking spray.
- Bake at 375ºF., 15 to 18 minutes or until wooden pick inserted in the center comes out clean. Cool on wire rack; serve warm.
Substitution Tips: Replace egg with 1/4 cup egg substitute and replace up to 1 cup all-purpose flour with whole wheat flour.