Whole Wheat Blueberry Beet Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

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:

• Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
• In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
• Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Steps:

• Preheat oven to 350.
• Coat 12 muffin cups with cooking spray.
• Sift together the flour and baking soda.
• In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
• Pour the wet ingredients into the dry.
• Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
• Pour into muffin cups and bake 30 to 35 minutes.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
• In small bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in 2 tablespoons cold butter, using pastry blender (or pulling knives through ingredients in opposite directions), until crumbly. Set aside.
• In large bowl, beat milk, melted butter and egg with fork or whisk until well mixed. Stir in 1 1/2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with streusel.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.
• Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.