Blueberry Cinnamon Muffins

Try a crowd pleasing warm muffin with nutritious blueberries!

  • Prep time 20 min

  • Total time 35 - 38 min

  • Servings 12

Nutrition Facts

You will need

  • 1/2

    cup packed brown sugar

  • 1/4

    cup butter or margarine, softened

  • 1

    egg

  • 1

    can (6 oz.) DOLE® Pineapple Juice

  • 1

    teaspoon grated orange peel

  • 1/2

    teaspoon vanilla extract

  • 2

    cups all‐purpose flour

  • 1-1/2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground nutmeg

  • 1

    cup DOLE Frozen Blueberries, thawed and drained

Method

  • 1

    Preheat oven to 375ºF

  • 2

    Beat sugar and butter until light and fluffy in large bowl. Beat in egg, pineapple juice, orange peel and vanilla extract.

  • 3

    Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into juice mixture with blueberries just until moistened.

  • 4

    Spoon batter into (1/2‐cup) muffin cups sprayed with nonstick cooking spray.

  • 5

    Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack; serve warm.

  • 6

    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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