Buttermilk Blueberry Muffins

By McCarleyRHLAC

Makes 12 muffins: WWpts 2

Ingredients

• 1 cup flour
• 1 cup whole wheat flour
• 1/4 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 Tbsp grated orange peel
• 1/2 tsp ground cinnamon
• 1 cub blueberries (can use frozen)
• 1 cup fat free vanilla yogurt
• 1 cup low fat buttermilk

Preparation

Step 1

Heat oven to 350.
In a large bowl combine flours, baking powder, soda, sugar, orange and cinnamon. Gently fold in blueberries.
In a separate bowl combine yogurt and buttermilk. Stir into dry ingredients until well moistened.
Spray top of muffin tin with cooking spray. Insert muffin papers into pan.
Using a tablespoon, equally divide batter into muffin cups about 2/3 full.
Bake 30 minutes or until medium brown on top.
(muffins will be browner than when using just regular flour.) Remove muffins immediatly and cool on wire rack. After cool, place in zip lock bag in refrigerator so paper can peel off easier and muffins won't spoil.