BLUEBERRY SPICE MUFFINS
"These nicely spiced blueberry muffins are a pleasant complement to an informal brunch or as a special treat for breakfast," notes Faye Hintz, a reader from Duarte, California.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries., Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 172 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE GRAIN BLUEBERRY-FUL MUFFINS
I was forced to improvise some ingredients in my usual muffin recipe this morning, and boy was I glad! These were seriously good (my husband had 8 of them in one sitting) and you would never guess they are healthy. Makes a baker's dozen (or 12 biggies).
Provided by smellyvegetarian
Categories Quick Breads
Time 23m
Yield 13 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients in a large bowl.
- Make a well in the center of the mix and add wet ingredients.
- Mix just until combined, then fold in berries.
- Bake 18-20 minutes at 400.
WHOLE GRAIN BLUEBERRY MUFFINS
I am always looking for ways to add fiber to our diet. These muffins originally called for 1/2 white and 1/2 whole wheat flour. I made some adjustments and the end result were moist, fruit filled muffins. The recipe calls for cinnamon; however, for a true taste delight add 1/2 to 1 teaspoon of my Baking Spice Blend Mix Recipe #145505.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 10-12 muffins
Number Of Ingredients 11
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.
WHOLE-GRAIN BLACKBERRY SPICE MUFFINS
This comes from Cooking Light magazine. You can freeze these by letting them cool completely and storing them in zip-top plastic bags in the freezer. Then you can just reheat them in the microwave for about 20 seconds.
Provided by the_cookie_lady
Categories Quick Breads
Time 30m
Yield 17 muffins, 17 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees farenheit.
- Line 17 muffin cups with paper liners.
- Combine flour, oats, brown sugar, baking powder, baking soda, salt, and apple-pie spice in a large bowl.
- Make a well in the center of the mixture.
- Combine milk, butter, vanilla, and egg in a small bowl; pour into well in flour mixture, stirring until just moist.
- Gently stir in blackberries.
- Spoon 1/4 batter into each of 17 paper-lined muffin cups.
- Bake at 400 degrees Fahrenheit for 16 minutes.
- Sprinkle muffing evenly with granulated sugar and return to oven to bake 3 minutes or until muffins spring back when touched lightly in center.
- Cool in pans for 10 minutes on wire racks.
Nutrition Facts : Calories 168.8, Fat 2.9, SaturatedFat 1.5, Cholesterol 18.1, Sodium 169.2, Carbohydrate 32.9, Fiber 1.5, Sugar 17.7, Protein 3.3
VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS
I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)
Provided by Veggie Girl NYC
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Grease 12 muffin cups.
- Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
- Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
- Spoon batter into prepared muffin cups, filling appx. 1/3 full.
- If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
- Bake at 400 degrees F. for 25 minutes until muffin tops are golden.
Nutrition Facts : Calories 105.6, Fat 6.4, SaturatedFat 0.5, Sodium 161.7, Carbohydrate 11.1, Fiber 1.3, Sugar 1.3, Protein 1.8
WHOLE-GRAIN BLUEBERRY / BLACKBERRY SPICE MUFFINS
WONDERFUL recipe borrowed from Cooking Light and tweaked a wee bit. This is a light muffin with nice berry flavor and a hint of spice. I used frozen blueberries with excellent results.
Provided by LillyZackMom
Categories Breads
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 6 ingredients (through apple pie spice) in a large bowl. Make a well in the center of the mixture. Combine milk, butter, vanilla and egg in a small bowl. Add to flour mixture stirring until just moist. Gently stir in berries.
- Spray each muffin tin with nonstick spray.
- I used a large Pampered Chef scoop and put one scoop into each muffin tin. Bake @ 400 for 16 minutes or until knife inserted in middle comes out clean.
Nutrition Facts : Calories 153.4, Fat 2.7, SaturatedFat 1.4, Cholesterol 17.1, Sodium 160, Carbohydrate 30.1, Fiber 1.9, Sugar 16.4, Protein 3.3
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- Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
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