Blueberry Muffins/Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 89.8
  • Total Fat: 1.6 g
  • Cholesterol: 20.9 mg
  • Sodium: 23.4 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Blueberry Muffins/Pancakes calories by ingredient
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A tasty, clean sunday breakfast! A tasty, clean sunday breakfast!
Number of Servings: 12


    scant 1 cup whole wheat pastry flour
    scant 1/2 cup spelt flour
    1 cup fresh blueberries
    2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. kosher salt
    1/2 cup light ricotta cheese
    1/2 cup pure orange juice or fruit puree
    1 tbsp. honey
    1 egg
    1 egg white
    1 tsp. vanilla extract
    1/2 tsp. almond extract


Preheat the oven to 400 degrees F.

Combine the dry ingredients in a bowl and set aside.

In a separate bowl, beat the eggs together, and then mix in the orange juice, ricotta, honey, and extracts.

Add the wet ingredients to the dry ingredients and gently fold them in. The batter will be lumpy, but do not over mix.

Gently stir in the blueberries. Divide the mixture among 12 muffin cups and bake for 22-25 minutes or until the tops of the muffins spring back when touched gently.

You can also make 24 mini muffins with this recipe, just reduce the cooking time to 15 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user BANANAFISH711.

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