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Blueberry Muffins

Makes 12 muffins

These muffins are loaded with protective blueberries.

1 vegetable oil spray
1 1/2 cups unbleached flour
1 1/2 cups barley flour
1/4 cup sugar or other sweetener
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups fortified soy- or rice milk
1/3 cup orange juice concentrate
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
2 cups fresh or frozen blueberries

Preheat oven to 350°F. Spray a 12-cup muffin tin with vegetable oil spray.

Mix flours, sugar, baking soda, and salt.

In a separate large bowl combine non-dairy milk, orange juice concentrate, vinegar, and oil. Add flour mixture and stir just to mix. Stir in blueberries.

Spoon batter into prepared muffin cups, filling to just below tops.

Bake until lightly browned and tops of muffins bounce back when pressed, 25 to 30 minutes. Remove from oven and let stand about 5 minutes, then remove from pan and cool on a rack.

Per muffin

  • Calories: 203
  • Fat: 3.3 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 14.7%
  • Cholesterol: 0 mg
  • Protein: 5 g
  • Carbohydrates: 39.3 g
  • Sugar: 11.5 g
  • Fiber: 3.3 g
  • Sodium: 366 mg
  • Calcium: 50 mg
  • Iron: 1.6 mg
  • Vitamin C: 13.3 mg
  • Beta Carotene: 13 mcg
  • Vitamin E: 1.1 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.