Ingredients

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 2/3 cup packed light brown sugar, or 1/3 cup Splenda Sugar Blend for Baking
• 1 cup buttermilk, or equivalent buttermilk powder and water
• 1/4 cup canola oil
• 1 1/2 teaspoons grated lemon or orange zest
• 1 teaspoon vanilla extract
• 1 1/2 cups mixed fresh berries, such as blueberries, raspberries and/or blackberries
• 1/4 cup dried blueberries, or dried cherries
• 1 tablespoon sugar

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Cooking Directions

Step 1

Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.

Step 2

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.

Step 3

Whisk egg, egg white and brown sugar (or Splenda) in a medium bowl until smooth. Add buttermilk, oil, lemon (or orange) zest and vanilla; whisk until blended.

Step 4

Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in mixed berries and dried fruit. Scoop the batter into the prepared pan and sprinkle sugar over the tops.

Step 5

Bake the muffins until the tops spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.