HEALTHY BLUEBERRY BLENDER BABY MUFFINS
These blueberry blender baby muffins are sweetened with fruits only and loaded with nutrition! They're soft and moist, making them perfect for babies
Provided by Min | MJ and Hungryman
Categories breakfast, snack
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In the blender or food processor, add the oats first and then the rest of the ingredients except the blueberries. Blend until smooth. Stir in half the blueberries.
- Pour batter evenly into a greased or lined 12-cup muffin pan (see note). Top with remaining blueberries.
- Bake for 25-30 minutes, until inserted toothpick comes out clean.
- Cool completely (wait at least 10 minutes) before taking them out of the pan.
Nutrition Facts : Calories 54 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, Sodium 15 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
MINI BANANA BLUEBERRY MUFFINS
A Soft Baby Muffin with Banana and Blueberry, perfect as a first muffin or for toddlers and kids!
Provided by My Kids Lick The Bowl
Categories Snacks
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, mash the bananas with a fork
- Add eggs, vanilla, and butter/oil
- Beat these wet ingredients together with a hand held beater (I use an electric one), the batter should become smooth, yellow and a little frothy
- Add the flour and baking powder
- Beat for a further 30-60 seconds to make a well-mixed batter
- Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
- Top the muffins with a blueberry or two
- Bake at 180 degrees Celsius for 15 mins (360 Fahrenheit), 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
- Cool
- Serve
Nutrition Facts : ServingSize 1 g, Calories 62 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 26 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 4 g
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
EASY BLUEBERRY MUFFINS
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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