Very Healthy Blueberry Muffins Recipes

Steps:

• Preheat oven to 375 degrees Fahrenheit. Oil the cups of a standard-size 12-cup muffin pan or place liners in cups.
• In a large bowl, whisk together the flour, flaxseed meal, wheat germ, baking powder, and salt.
• In a medium bowl, whisk together the applesauce, milk, coconut oil, and honey or pure maple syrup. Add the eggs and whisk until incorporated. Stir in the lemon zest (if using) and the vanilla extract.
• Pour the wet ingredients over the dry ingredients and stir just until incorporated. With a spatula or wooden spoon, fold in in the blueberries.
• Divide the batter between the muffins cups (I use an ice cream scoop). Press two or three blueberries into the tops of the cupcakes if desired.
• Bake until the centers spring back when you poke then and a toothpick inserted into the center comes out clean, 22 - 25 minutes.
• Muffins keep well at room temperature in an airtight container, about 2-3 days.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
• Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
• Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

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:

• Put the water, nut butter, salt, and bananas in a blender and blend until well mixed (can also be mixed by hand, though it takes longer).
• Pour the mixture into a large bowl and add the flour and baking powder. Mix moderately well.
• Add the blueberries (and the nuts if wanted) and mix well.
• Place the batter in a muffin tin (there should be enough to fill a standard 12 muffin tin). A large spoon or a moderate sized ice cream scoop work well.
• Preheat oven to 375.
• Place the tin in the oven and cook for 25-30 minutes.