Blueberry Whole Wheat Muffins Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
• Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.

Steps:

• Preheat oven to 400 degrees.
• Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
• In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
• In a small bowl, combine milk, canola oil, vanilla and egg.
• Make a well in the center of the dry ingredients and add milk, oil, vanilla and egg mixture.
• Stir until just moist. Fold in blueberries.
• Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
• Cool on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
• Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
• Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
• Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
• In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
• Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Steps:

• Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Steps:

• Preheat oven to 350.
• Coat 12 muffin cups with cooking spray.
• Sift together the flour and baking soda.
• In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
• Pour the wet ingredients into the dry.
• Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
• Pour into muffin cups and bake 30 to 35 minutes.

Steps:

• Preheat oven to 425°F Grease 12 muffin cups.
• In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
• Stir in 3 tbsp butter until mixture forms crumbs.
• Set aside.
• In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
• In another bowl, whisk together sour cream, eggs, and remaining butter.
• Lightly stir into flour mixture.
• Fold in blueberries.
• Pour batter into muffin cups and sprinkle with pecan mixture.
• Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

Steps:

• Heat oven to 400.
• Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
• Mix brown sugar and cinnamon, set aside.
• Beat milk, oil, honey, and egg whites in a large bowl.
• Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).
• Fold in berries.
• Divide evenly among tins (is ok if they are full).
• Sprinkle with brown sugar mixture.
• Bake 20 minutes or until golden brown.
• Remove from pan immediately!