These blueberry muffins will compliment any cup of tea.
1/2 cup packed brown sugar1/4 cup butter or margarine, softened1 egg3/4 cup DOLE Pineapple Juice1 tsp grated orange peel1/2 tsp vanilla extract
Beat sugar and butter until light and fluffy in large bowl. Beat in egg, pineapple juice, orange peel and vanilla extract.
2 cups all-purpose flour1-1/2 tsp baking powder1/2 tsp baking soda1/2 tsp ground cinnamon1/4 tsp salt1/4 tsp ground nutmeg1 cup DOLE Frozen Blueberries, thawed and drained
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.
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