Healthified Blueberry-Orange Muffins

Healthified Blueberry-Orange Muffins

Healthified Blueberry-Orange Muffins
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total prep
70% less total fat • 300% more dietary fiber than the original recipe— see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.


  • Nonstick cooking spray
  • 3/4 cup buckwheat flour
  • 1 cup mashed cooked butternut squash*
  • 1/2 cup fat-free milk
  • 1/2 teaspoon finely shredded orange peel
  • 1/4 cup orange juice
  • 2 tablespoons cooking oil
  • 3/4 cup fresh blueberries or 3/4 cup frozen organic blueberries (do not thaw)
  • 1 to 2 tablespoons rolled oats
  • 2/3 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten


  • Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  • In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
  • Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

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