2 medium oranges
1/4 cup olive oil
1/4 cup sugar
1/4 cup honey
2 eggs
1/2 cup low fat, plain Greek yogurt
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh blueberries

12 muffins, Serving size, one muffin.


Preheat oven to 400 degrees F. 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 1/2 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. Add the wet ingredients to the dry ingredients and mix with a wooden spoon, until just combined. Batter should be lumpy. Add the blueberries and fold into 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 to wire rack and serve.

Nutritional Analysis: 
190 calories
6 g fat
1 g saturated fat
40 mg cholesterol
240 mg sodium
31 g carbohydrate
2 g fiber
14 g sugar
5 g protein

Big Blue Muffins

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2016

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.