Yield: 12 muffins

1 tbsp tub margarine or oil
1/4 cup brown sugar, firmly packed
3/4 tsp cinnamon
1/4 cup flour

1 egg plus 2 egg whites (or 2 eggs)
1 cup sugar
3 tbsp canola oil
1/2 cup orange juice (or concentrate)
1 1/2 cups flour (you can use part whole-wheat)
1 1/2 tsp baking powder
1/8 tsp salt
1 tsp grated orange rind, optional
1 tsp vanilla
2 cups blueberries (fresh or frozen)
1 tbsp flour
2 tbsp sugar

Topping: Mix together margarine, brown sugar, cinnamon and flour until crumbly. Set aside.

Preheat oven to 375 F. Beat egg, egg whites, sugar and oil until light. Add juice and mix well. Add flour, baking powder, salt, orange rind and vanilla. Mix just until flour disappears. In a small bowl, combine blueberries with 1 tbsp flour and 2 tbsp sugar. Gently stir blueberry mixture into batter.

Line muffin pan with paper liners. Fill three-quarters full with batter. Sprinkle with topping. Bake at 375 F for 22 to 25 minutes, until golden.

These freeze beautifully, if they don’t disappear in a flash!

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