• 2 Cups whole wheat pastry flour
  • 1/2 Cup sugar
  • 2 Teaspoons baking powder
  • 1 Tsp. baking soda
  • 1/2 Tsp. ground cardamom
  • 1/2 Tbsp. salt
  • 1 1/4 Cups plain fat-free yogurt
  • 1 Tsp. vanilla extract
  • 1 1/2 Cups Driscoll's Blueberries, divided
  • 1 large egg plus 1 large egg white
  1. Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
  2. Whisk together flour, sugar, baking powder, baking soda, cardamom and salt in a medium bowl until blended. Whisk together yogurt, egg, egg white and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in 1 cup blueberries until evenly mixed. Batter will be thick, do not over stir.
  3. Divide batter evenly between muffin cups, filling each about three-fourths full. Top with remaining 1/2 cup blueberries, gently pressing about 3 blueberries into each muffin top.
  4. Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.
Calories 119.27
Total Fat 0.82 g
Saturated Fat 0.20 g
Cholesterol 17.92 mg
Sodium 288.51 mg
Total Carbohydrates 24.34 g
Dietary Fiber 2.91 g
Protein 5.77 g