This delicious muffin recipe is a great way to incorporate nutritious blueberries into a tasty treat that appeals to kids and adults alike.

Blueberry Cinnamon Muffins

1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
3/4 cup Dole Pineapple Juice
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup Dole frozen blueberries, partially thawed and drained

1. In a large bowl, beat sugar and butter until light and fluffy. Beat in egg, pineapple juice, orange peel and vanilla extract.
2. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into juice mixture with blueberries just until moistened.
3. Spoon batter into (1/2 cup) muffin cups coated with vegetable cooking spray.
4. Bake at 375°F (190°C), 15 to 18 minutes, or until wooden pick inserted comes out clean. Cool on wire rack; serve warm.

Makes 12 muffins.

Tip: Replace egg with 1/4 cup egg substitute and up to 1 cup all-purpose flour for the whole wheat flour, if desired.

Nutritional Information Per Serving (1 muffin): 65 calories, 5g fat (1g saturated), 18mg cholesterol, 186mg sodium, 28g carbohydrate (1g dietary fiber, 12g sugars), 3g protein, 4 percent vitamin A, 8 percent vitamin C, 3 percent calcium, 7 percent iron, 2 percent potassium, 10 percent folate

Recipe and photograph provided courtesy of Dole; through ARA Content.