Turmeric And Blueberry Breakfast Muffins Recipe 425

TURMERIC AND BLUEBERRY BREAKFAST MUFFINS RECIPE - (4.2/5)

Provided by á-29897

Number Of Ingredients 21

Turmeric and Blueberry Breakfast Muffins Recipe - (4.2/5) image

Steps:

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.

Ingredients

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
1/2 tsp sea salt
a pinch black pepper
Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs
A large handful blueberries, frozen or fresh
Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

BREAKFAST BLUEBERRY MUFFINS

These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. -Virginia Sollitt Redmond, Washington

Provided by Taste of Home

Time 40m

Yield 6 muffins.

Number Of Ingredients 11

Breakfast Blueberry Muffins image

Steps:

In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. , Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 211 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries

More about "turmeric and blueberry breakfast muffins recipe 425"

SPARKLING JUMBO BLUEBERRY MUFFINS - SALLY'S BAKING …

Web Apr 7, 2021 Preheat oven to 425 ° F (218 ° C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray …
From sallysbakingaddiction.com
4.8/5 (104)
Category Breakfast

Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Turmeric And Blueberry Breakfast Muffins Recipe 425

TURMERIC AND BLUEBERRY BREAKFAST MUFFINS RECIPE - (4.2/5)

BREAKFAST BLUEBERRY MUFFINS

These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. -Virginia Sollitt Redmond, Washington

More about "turmeric and blueberry breakfast muffins recipe 425"

SPARKLING JUMBO BLUEBERRY MUFFINS - SALLY'S BAKING …

BLUEBERRY ALMOND POWER MUFFINS - SALLY'S BAKING ADDICTION

BEST EVER BLUEBERRY MUFFINS {EASY MUFFIN RECIPE} - THE …

BLUEBERRY MUFFIN BREAD - SALLY'S BAKING ADDICTION

TURMERIC BREAKFAST MUFFINS — GREEN KITCHEN STORIES

MOOD-BOOSTING RECIPE: TURMERIC BREAKFAST MUFFINS THAT …

FAVORITE BLUEBERRY MUFFINS RECIPE - SALLY'S BAKING ADDICTION

BEST BLUEBERRY MUFFIN RECIPE - HOW TO MAKE BLUEBERRY MUFFINS

BLUEBERRY CRUMBLE MUFFINS RECIPE {WITH SUGAR STREUSEL TOPPING}

BLUEBERRY MUFFINS RECIPE- SHUGARY SWEETS

VEGAN BLUEBERRY MUFFINS – A COUPLE COOKS

TURMERIC AND BLUEBERRY BREAKFAST MUFFINS RECIPE 425

OTIS SPUNKMEYER’S BLUEBERRY MUFFINS - INSANELY GOOD

BLUEBERRY MUFFIN RECIPE | MCCORMICK

BA'S BEST BLUEBERRY MUFFINS RECIPE | BON APPéTIT

VEGAN BLUEBERRY TURMERIC BREAKFAST MUFFINS - RABBIT FOOD RUNNER

BLUEBERRY MUFFINS | FEASTING AT HOME

TURMERIC AND BLUEBERRY BREAKFAST MUFFINS - THE FEEDFEED

TO DIE FOR BLUEBERRY MUFFINS - INSANELY GOOD

EASY BLUEBERRY MUFFINS RECIPE {FLUFFY AND JUICY!} - PLATED CRAVINGS

BLUEBERRY & TURMERIC SPICE MUFFINS RECIPE | THRIVE MARKET

You'll also love

Related Search