BLUEBERRY NUT MUFFINS
Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.
Provided by Valerie Ulloa Nickerson
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 22.9 g, Cholesterol 17.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 274.2 mg, Sugar 5.5 g
BLUEBERRY CRUNCH MUFFINS
As if blueberry muffins aren't good enough! A topping is added on top of these to make them even better than they already are! Recipe courtesy reynoldskitchens.com
Provided by flume027
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 (or to 350 if using dark or nonstick muffin tin).
- Combine topping ingredients in small bowl until crumbly and set aside.
- Combine flour, sugar, baking powder and salt in large bowl.
- Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened.
- Stir in blueberries.
- Spoon 1/3 cup batter into each baking cup.
- Sprinkle topping evenly over batter.
- Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 390, Fat 13.4, SaturatedFat 8.1, Cholesterol 64.3, Sodium 439.3, Carbohydrate 62.7, Fiber 1.8, Sugar 32.7, Protein 5.8
BEST 100 CALORIE BLUEBERRY MUFFINS
With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.
Provided by Shannon Felgner
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g
HEALTH NUT BLUEBERRY MUFFINS
An awesome healthy alternative to the usual blueberry muffin.
Provided by ZOPOOH
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
- In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
- Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 33.4 g, Cholesterol 16.3 mg, Fat 5.8 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 222.6 mg, Sugar 16.2 g
FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS
Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.
Provided by nutriciously
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Combine soy milk, water, dates, and flax seeds in a bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
- Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 21.8 g, Fat 1.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 132.3 mg, Sugar 9.9 g
LOW-FAT BLUEBERRY BRAN MUFFINS
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Provided by 3LIONCUBS
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil 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.
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HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 197 per servingCategory Muffin
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
HEALTHY BLUEBERRY MUFFINS (LOW-CALORIE & LOW-FAT)
From averiecooks.com
4.4/5 (256)Calories 168 per servingCategory Bread, Rolls, Muffins & Breakfast
- Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
- To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.
- Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
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