Monday, May 11, 2009

A" Gooseberry Patch" Blueberry Muffin Favorite


Mother's Day 1999, my daughters gave this book to me for a Mother' Day gift. It was a real special gift to me, and over the years I have tried many of the tasty recipes. One that became a favorite for us, and continues to be one I bake often, is this "Blueberry Whole Wheat Yogurt Muffin" recipe. The comment underneath the title of the muffins says, "this is the most requested recipe, and a favorite at her office." It is not a real sweet muffin, but it tastes so good when served with just a dab of cinnamon butter. I take a stick of butter, 1/2 tsp. of cinnamon, and just a sprinkle of sugar and whip them together. Other times I serve them with a container of whipped cream cheese with honey and nuts, from our local grocery store.

I usually double this recipe because the muffins freeze nicely. I bake them at 350 degrees on the middle shelf of my oven

The recipe is;
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup plus 1 TBS. sugar
1/4 tsp. salt
2 tea. baking soda
1/4 cup orange juice
8 oz. carton of vanilla low-fat yogurt(although I sometimes use light sour cream)
2 TBS. vegtable oil
1 tea. vanilla
1 egg
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Spray 12 cup muffin tin with cooking spray. Combine the first 5 ingredients in a large bowl. (Do not pack flour into measuring cups! Stir it in its storage container and then scoop in it into a measuring cup, leveling it off with a flat spatula).
Make a well in the center of the dry ingredient mixture. Combine orange juice and the next four ingredients in a separate bowl: stir well. Add to dry ingredients, stirring until just moistened. Gently fold in blueberries. (I spray a ice cream scoop with vegtable spray for this next step...1 scoop per muffin), Spoon batter into muffin cups, filling almost to the top. Sprinkle cinnamon sugar evenly over each muffin. Bake for 18 to 20 minutes. Remove from pans immediately. Cool on wire rack. Yields 11 to 12 muffins.
The muffin and some fresh fruit would be perfect to serve on a summer afternoon. Hope you enjoy them like we do.

10 comments:

Tracy said...

I was just reading your post when your comment to mine popped up! = ) Thank you for sharing this muffin recipe. They look wonderful! I love that they're lower in fat than regular blueberry muffins. Looking forward to trying them soon!

Blessings,
Tracy

Stacey said...

Sounds delicious. I happen to have some blueberries right now. I never keep whole wheat flour on hand. I'll add it to my list. :)

Judy ~ My Front Porch said...

Now that sounds good to me...wish I had one for my coffee break right about now.

Alison said...

I am going to try this recipe...I love healthier takes on muffins. Muffins are one of my favorite things to eat! :)

If you are looking to try a different muffin recipe, I posted one for blueberry banana muffins on my blog. It's under January and the post is called "A Healthy Twist on an Old Favorite"

Charli and me said...

Good afternoon Judy. Thank you for this recipe. I just love anything with blueberries so I will try this for sure. Your muffins look so delicious. I hope you are having a wonderful day ♥

Lovella said...

Oh .. .so yummy looking. .it makes me hungry for a muffin now. .

Shellmo said...

I'm so glad you posted this! I just love having muffins in the morning and these sound delicious!!

Happy @ Home said...

This recipe sounds so good. I love blueberry muffins and like the sounds of the healthier aspects of this recipe. I plan on trying it soon. Thanks for sharing.

Peggy said...

Your muffins and porch look like my kind of place. I love this blogging thing. Visit me in my neck of the woods blog sometime. I am copying this recipe. Thanks for sharing.

Barb~Bella Vista said...

Judy, I have this book and will try the muffins.....they look so delicious!!!!

Barb

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