It’s hard to believe that my three kids rarely ever eat cold cereal for breakfast. Maybe, it’s because I spoil them (most likely my fault). I love new breakfast ideas that are great for breakfast on the go (our mornings are pretty hectic). These Blueberry-Orange Muffins are ideal because they are easy to make, so healthy and yummy, and they even make a great afternoon snack. Feel free to use cranberries instead of blueberries and all-purpose or whole wheat flour.
2 cups whole wheat or all-purpose flour
3/4 cup sugar, divided
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh blueberries or cranberries (about 8 ounces)
1/3 cup chopped walnuts or pecans, toasted
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine orange rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.