Dried Blueberry Whole Wheat Muffins

Enjoy these whole wheat muffins flavored with berries that are ready in just 30 minutes.

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Servings 12

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

1: cup all-purpose flour

3/4: cup whole wheat flour

1/2: cup firmly packed brown sugar

2: teaspoons baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

1: cup buttermilk*

1/4: cup oil

2: egg whites

1/2: cup dried blueberries, dried tart cherries, sweetened dried cranberries or raisins

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Directions

1 Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
2 In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt; mix well.
3 In small bowl, combine buttermilk, oil and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Gently stir in dried blueberries. Spoon batter evenly into sprayed muffin cups.
4 Bake at 400°F. for 14 to 19 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

EXPERT TIPS

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Expert Tips

* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

Once the province of specialty food purveyors, good-quality dried blueberries are now commonly available in regular grocery stores, along with the equally popular dried cherries and dried cranberries. As the moisture evaporates during the drying process, the sweetness of the fruit intensfies, yielding a chewy, sweet morsel akin to a raisin and interchangeable in most recipes.

If you wish, use all whole wheat flour instead of the combined whole wheat and all-purpose flours. The muffins will take on a nuttier flavor, darker brown color and somewhat denser texture.