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Blueberry Cinnamon Muffins
These blueberry muffins will compliment any cup of tea.
Prep Time
20 min
Total Time
40 min
Calories per serving
180
Servings
12
- 1/2 cup packed brown sugar
- 1/4 cup butter or margarine, softened
- 1 egg(s)
- 3/4 cup DOLE® Pineapple Juice
- 1 teaspoon grated orange peel
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup frozen DOLE Blueberries, thawed and drained
- Preheat oven to 375°F. Coat muffin cups with nonstick cooking spray.
- 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 prepared muffin cups.
- Bake 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.