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Blueberry Cinnamon Muffins

Blueberry Cinnamon Muffins

These blueberry muffins will compliment any cup of tea.

Vegetarian
Prep Time

Prep Time

20 min

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Total Time

40 min

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Calories per serving

140

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Servings

12

Ingredients (13)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine, softened
  • 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
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup frozen DOLE Blueberries, thawed and drained
Directions
  1. Beat sugar and butter until light and fluffy in large bowl.  Beat in egg, pineapple juice, orange peel and vanilla extract.
  2. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg.  Stir into juice mixture with blueberries just until moistened.
  3. Spoon batter into (1/2-cup) muffin cups sprayed with nonstick cooking spray.
  4. 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.