Category

Yields1 Serving

 1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
 1 cup Great River Organic Milling Lily White Bread Flour
 4 tsp baking powder
 ½ tsp salt
  cup sugar
 1 cup fresh or frozen blueberries
 1 large egg
 1 egg white
 8 oz non-fat vanilla yogurt
  cup canola oil
 1 tsp organic orange rind

1

Heat oven to 375 degrees. Grease muffin cups.

2

In large bowl, combine flours, baking powder, salt and sugar. Stir to blend.

3

In medium bowl, beat together egg, yogurt, oil and rind. Blend yogurt mixture into flour mixture. Fold in berries.

4

Fill muffin cups 2/3 full and bake 20 - 30 minutes depending on muffin size. Bake until golden.

Ingredients

 1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
 1 cup Great River Organic Milling Lily White Bread Flour
 4 tsp baking powder
 ½ tsp salt
  cup sugar
 1 cup fresh or frozen blueberries
 1 large egg
 1 egg white
 8 oz non-fat vanilla yogurt
  cup canola oil
 1 tsp organic orange rind

Directions

1

Heat oven to 375 degrees. Grease muffin cups.

2

In large bowl, combine flours, baking powder, salt and sugar. Stir to blend.

3

In medium bowl, beat together egg, yogurt, oil and rind. Blend yogurt mixture into flour mixture. Fold in berries.

4

Fill muffin cups 2/3 full and bake 20 - 30 minutes depending on muffin size. Bake until golden.

Blueberry Muffins