- ¼ cup olive oil
- ¼ cup sugar
- ¼ cup honey
- 2 eggs
- ½ cup low fat, plain Greek yogurt
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh blueberries
Preheat oven to 400 degrees. Position rack in the center of the oven.
Wash oranges. Using a zester or fine grater, remove the orange zest from the rinds of both oranges and place in a mixing bowl. Slice oranges in half. Squeeze juice into a 1 cup liquid measuring cup. Add water if needed to make ½ cup juice. Add juice to the zest. Add the oil, sugar, honey, eggs and yogurt. Mix together with a whisk.
In a separate mixing bowl, place the flour, baking powder, soda and salt together. Add the wet ingredients and mix with a wooden spoon, until just combined. Batter should be lumpy. Add the blueberries and fold into the batter until evenly distributed.
Using a large table spoon, scoop the batter into a greased 12 cup muffin pan, evenly dividing the batter. Bake 20 minutes or until lightly browned on the tops. Cool in pan for 5 minutes. Remove from oven and serve.