Blueberry Cinnamon Muffins

Name: Blueberry Cinnamon Muffins
Cuisine: American
Ingredients: 1/2 cup packed brown sugar; 1/4 cup butter or margarine, softened; 1 egg(s); 1 can (6 oz.) DOLE® 100% Pineapple Juice; 1 tsp grated orange peel; 1/2 tsp vanilla extract; 2 cup 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 DOLE® Frozen Blueberries, thawed and drained

Try a crowd pleasing warm muffin with nutritious blueberries!

Nutrition Facts Jump to Recipe

Categories Winter Favorites, Kid Friendly, Vegetarian, Canned juice, Frozen Fruit, Breakfast, Brunch, Snacks, Muffins, 30 - 60 Mins

Ingredients

1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1 egg(s)
1 can (6 oz.) DOLE^® 100% Pineapple Juice
1 tsp grated orange peel
1/2 tsp vanilla extract
2 cup 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 DOLE^® Frozen Blueberries, thawed and drained

Method

Preheat oven to 375ºF
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 15 to 18 minutes or until wooden pick inserted in 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.