The Royal Ridge Fruit FamilyStoneridge Orchards

Breads and Desserts

Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 egg whites
  • 2/3 cup orange juice
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 cups stoneridge orchards dried blueberries


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat muffin pans with nonstick cooking spray, set aside.
  2. In a mixing bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center of flour mixture, set aside.
  3. In a separate bowl, stir together egg whites, orange juice, oil and vanilla.
  4. Add egg white mixture all at once to the flour mixture; stir just until moistened.
  5. Fold in blueberries.
  6. Spoon into prepared muffin cups, filling each about 2/3 full.
  7. Bake in preheated oven for 15 to 18 minutes, or until golden and toothpick inserted into centers comes out clean.
  8. Cool slightly before removing from pans.
  9. Serve warm with butter.