From the "From Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup butter (1/2 cube), room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla
  • 2/3 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 1 cup blueberries, fresh or frozen, thawed and drained


Preheat oven to 350 degrees.

Line muffin tins with paper cups.

In a large bowl, cream butter and sugar.  Add egg, cinnamon, nutmeg and vanilla.  Add flour, baking power and salt alternately with milk and yogurt.  Do not over mix.  Carefully fold in blueberries.

Spoon into paper-lined muffin tin.  Bake in a 350-degree oven for 20 to 30 minutes.
YIELD: 12 muffins

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