These muffins are loaded with delicious, protective blueberries.

Makes 12 muffins


  • 1½ cups unbleached flour
  • 1½ cups barley flour
  • ¼ cup sugar or other sweetener
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups fortified non-dairy milk
  • 1/3 cup orange juice concentrate
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons canola oil
  • 2 cups blueberries, fresh or frozen (best with fresh; frozen have lots of moisture, so drain well)


  1. Preheat oven to 350°F.
  2. Mix flours, sugar, baking soda and salt.
  3. In a large bowl combine milk, orange juice concentrate, vinegar and oil. Add flour mixture and stir just to mix.
  4. Stir in blueberries.
  5. Spoon batter into oil-sprayed muffin cups, filling to just below tops.
  6. Bake 25 to 30 minutes, until lightly browned and tops of muffins bounce back when pressed. They brown quickly. Remove from oven and let stand about 5 minutes, then remove from pan and cool on a rack.

Nutritional Analysis:

Per muffin:

Calories: 229
Fat: 3 g
Calories from protein: 10%
Calories from carbs: 77%
Calories from fat: 13%
Protein: 6 g
Carbohydrates: 45 g
Fiber: 5 g
Sodium: 306 mg
Recipe by Vesanto Mellina, M.S., R.D. from Healthy Eating for Life for Cancer