Mixed Grain And Blueberry Muffins Recipes

Steps:

• Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
• Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
• In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
• Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

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:

• Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
• Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
• Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
• Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
• Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
• Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
• Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
• Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.

Steps:

• Preheat oven to 400 degrees.
• Place the oats in blender container and process until fine flour.
• In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda.
• In a separate bowl, mix together the egg substitute, buttermilk and oil.
• Add the wet ingredients to the flour all at once and stir to moisten.
• Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray.
• Bake in preheated oven for 25 minutes or until lightly brown.