Blackberry-Orange Muffins

I love muffins.  They are a nice, portable breakfast, but the ones you buy in the grocery store or at a coffee shop are usually extremely high in calories, and are often very heavy.

These blackberry-orange muffins are nice an light.  They aren’t too sweet and have a nice zing to them because of the orange juice and orange zest.  You can use fresh or frozen blackberries, but these muffins work well as a base for almost any fruit muffin.  Feel free to switch things up to suit your taste.

Makes 12 Large Muffins

2 Cups All-Purpose Flour

1 Cup Whole Wheat Flour

4 tsp Baking Powder

1/2 tsp Salt

1/2 Cup White Sugar

1/2 Cup Brown Sugar

2/3 Cup Vegetable Oil

2/3 Cup Milk

1/3 Cup Orange Juice

2 Eggs, beaten

Zest of 1 large navel orange

2 Cups Fresh or Frozen Blackberries

Directions

In a large bowl, mix together flours, sugar, salt and baking powder.  

In a separate bowl, wisk the eggs, oil, milk, orange juice, and orange zest.

Pour the wet ingredients into the dry ingredients and mix with a wooden spoon, just until the dry ingredients are moistened.

Fold in the blackberries.

Spoon the batter into greased or lined muffin cups, right to the top.

Place in a 350 degree oven and bake for approximately 25-30 min, until tops are golden brown.

Some additional tips & ideas for this recipe:

• Try using different berries, such as raspberries or blueberries, or a combination
• You can replace more of the all-purpose flour with whole wheat flour for healthier muffin
• For the orange juice, use the juice of the orange you zested.  For me, 1 large navel orange is approx 1/3 cup juice