Blueberry Blintz Muffins

Serves: 5
Total Calories: 745
Yield: 12 Muffins


1 cup whole wheat pastry flour
1 cup whole wheat flour
1/4 cup oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup ricotta cheese
1/2 cup sour cream
1 cup milk
1/4 cup canola oil
1 large egg
1/2 cup honey
2 teaspoons grated lemon peels
1 1/4 cups firm fresh blueberries washed and patted dry


1. Preheat the oven to 375°F.

2. Measure and sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl. Do not use a blender or food processor.

4. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 15 to 20 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 745
Calories from Fat: 152

This Blueberry Blintz Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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