BLUEBERRY BANANA NUT MUFFINS
Quick and easy recipe made with pancake mix. Given to me by a girlfriend years ago. Shared with lots of other friends and family and these muffins are an instant hit. Can be frozen.
Provided by Brenda Nugen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Fill 12 to 16 muffin cups with paper liners.
- Mix bananas, pancake mix, walnuts, sugar, egg, oil, and vanilla extract together. Fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in the preheated oven until golden, 18 to 20 minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 47.6 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 337.6 mg, Sugar 24.2 g
BLUEBERRY MINI MUFFINS
"These bite-size muffins are popular in our family," reports Suzanne Fredette of Littleton, Massachusetts. "They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes."
Provided by Taste of Home
Time 25m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
ANNA'S BLUEBERRY MINI MUFFINS
Make and share this Anna's Blueberry Mini Muffins recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 30m
Yield 36 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
- Whisk oil, honey, eggs, yogurt and orange zest to blend.
- Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
- Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
- Bake for 20 to 22 minutes, or until muffins spring back when touched.
- Muffins will keep 2 days in an airtight container, or can be frozen.
Nutrition Facts : Calories 69.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 12.9, Sodium 95.7, Carbohydrate 10.4, Fiber 0.7, Sugar 4.9, Protein 1.5
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
OAT BRAN BLUEBERRY MINI MUFFINS
You can have a muffin for breakfast - but it won't be the size of a grapefruit! To freeze these muffins for later use, wrap cooled muffins tightly in plastic wrap and place in freezer bags. Freeze for up to three months.
Provided by Moirianne
Categories Breakfast
Time 18m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.
- In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.
- Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
Nutrition Facts : Calories 73.5, Fat 2.1, SaturatedFat 0.4, Cholesterol 9, Sodium 86.1, Carbohydrate 14.1, Fiber 2, Sugar 5.2, Protein 2.5
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
BLUEBERRY (OR CHOCOLATE CHIP) MINI MUFFINS
This is my go-to recipe for blueberry or chocolate chip muffins. These are soft and moist and stay that way even when cooled. I think they are the perfect sweetness, too. An endless variety of mix-ins can be used. (Recipe is scaled down for 16-18 mini or 5-6 standard muffins.)
Provided by May M
Categories Quick Breads
Time 25m
Yield 16-18 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 deg. F.
- Whisk dry ingredients and mix-ins in one bowl and set aside.
- Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.
- Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.
Nutrition Facts : Calories 74.6, Fat 2.1, SaturatedFat 0.3, Cholesterol 11.8, Sodium 116, Carbohydrate 12.3, Fiber 0.4, Sugar 5.5, Protein 1.6
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