INGREDIENTS

  • ¼ cup olive oil
  • ¼ cup sugar
  • ¼ cup honey
  • 2 eggs
  • ½ cup low fat, plain Greek yogurt
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups fresh blueberries

DIRECTIONS

Preheat oven to 400 degrees.  Position rack in the center of the oven. 

Wash oranges.  Using a zester or fine grater, remove the orange zest from the rinds of both oranges and place in a mixing bowl.  Slice oranges in half.  Squeeze juice into a 1 cup liquid measuring cup.  Add water if needed to make ½ cup juice.  Add juice to the zest.  Add the oil, sugar, honey, eggs and yogurt.  Mix together with a whisk. 

In a separate mixing bowl, place the flour, baking powder, soda and salt together.  Add the wet ingredients and mix with a wooden spoon, until just combined.  Batter should be lumpy.  Add the blueberries and fold into the batter until evenly distributed. 

Using a large table spoon, scoop the batter into a greased 12 cup muffin pan, evenly dividing the batter.  Bake 20 minutes or until lightly browned on the tops.  Cool in pan for 5 minutes.  Remove from oven and serve.

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