Arctic Garden's Blueberry Muffins

Submitted by Studentchef

"This recipe comes from the box of Arctic Garden's frozen blueberries, and I thought this would be nice to share. For variation add 1 grated orange rind, or substitute raspberries for the blueberries."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 12 muffins

ingredients

• 414.03 ml whole wheat flour
• 14.79 ml baking powder
• 236.59 ml oats
• 59.14 ml brown sugar
• 300 g package arctic garden's frozen blueberries (or any other frozen blueberries)
• 1 egg, beaten
• 236.59 ml unsweetened applesauce
• 59.14 ml orange juice
• 59.14 ml vegetable oil
• 177.44 ml maple syrup

directions

1. Preheat oven 210 C (400 F), and grease muffin pan.
2. Combine flour, baking powder, oats, brown sugar, and blueberries.
3. In a small bowl combine egg, applesauce, orange juice, vegetable oil and maple syrup.
4. Pour all at once the wet ingredients into the dry ingredients, stirring just until moistened.
5. Fill the greased muffin pans until 2/3 full, and bake for 25 minutes. Let cool for 2 minutes before removing.

Reviews

[karen]

These were really tasty healthy muffins. I followed the recipe but only used about 6 oz of blueberries (which was more than enough), canola oil and strawberry-banana-orange juice. I really like that there was no white flour or white sugar in this recipe, but they were plenty sweet from maple syrup and blueberries. Oh...and I filled the tins pretty close to full and got 13 muffins. Bake time was right on.

 

[Shawnee TX]

Wonderful! The only problem was that I didn't have orange juice, so I just used water. They were flavorful and hearty. Thank you for a good alternative to the usual. I will make these often, and walk out the door feeling like I just ate breakfast, rather than dessert!

 

[Stephanie Z.]

Mmmmm these muffins are so moist and delicious. I really love the addition of maple syrup...gave it a lovely aroma while baking and and an even lovelier flavor. I used Wegman's brand blueberries which are really plump...I'm not sure if I ended up using more blueberries than the recipe called for, but there was definitely enough muffin batter to fill the muffins all the way (not 2/3). They came out of the oven perfectly though. Thanks Studentchef! I think that I might try the suggested variation with raspberries and some grated orange rind!