Blueberry Power Muffins Food
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
OUR FAVORITE BLUEBERRY MUFFINS
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
BLUEBERRY MUFFINS
Make and share this Blueberry Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a large bowl; make a well in center of mixture.
- Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries.
- Spoon mixture into lightly greased muffin pans, filling two-thirds full.
- Bake at 400° for 15 to 18 minutes or until golden brown.
POWER MUFFINS: BLUEBERRY+OATMEAL+YOGURT=POWER RECIPE - (4.2/5)
Provided by á-160091
Number Of Ingredients 12
Steps:
- 1.Heat oven to 350°. 2.Coat muffin tin with cooking spray or liners. 3.Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. 4.Combine yogurt, eggs, butter, and vanilla in a second bowl. 5.Fold yogurt mixture into dry mixture; stir to combine completely. 6.Gently fold in blueberries. 7.Spoon into muffin tins. 8.Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
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Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin or a 24 cup mini muffin tin. In a medium bowl, whisk together all …
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- Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin or a 24 cup mini muffin tin.
- In a medium bowl, whisk together all of the dry ingredients. In a separate bowl, beat together all of the wet ingredients. Make a well in the center of the flour mixture and pour the wet ingredients into it. Combine the ingredients quickly, being careful not to over mix. Gently fold in the blueberries. If the batter is dry, add in more liquid a tablespoon at a time. The batter should be thick and lumpy, not smooth.
- Spoon the batter into the muffin tins, filling them about 2/3 full. Bake approximately 20 minutes or until golden and the tops spring back when lightly touched.
RECIPE: BLUEBERRY POWER MUFFINS - JJ VIRGIN
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- Add the wet ingredients to the bowl of dry. I like to mix the wet ingredients in a large glass measuring cup. You can do the same or just add the wet right into the bowl of dry as you measure them out.
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- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth. Set aside.
- In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.
- Spoon the batter into liners, filling them all the way to the top. Top each with a couple blueberries and almonds, if using. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 19-21 minutes, give or take.
BLUEBERRY HIGH PROTEIN MUFFINS WITH QUINOA | FOOD FAITH ...
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- Combine the uncooked quinoa and coconut milk in a medium pot and bring to a boil over high heat. Once boiling, turn the heat to low and cover the pot. Cook until the milk is absorbed, about 20-25 minutes. Let cool.
- In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid.
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- Steel-Cut Oatmeal Berry Breakfast Bake. This blueberry breakfast bake is a fresh way to eat your morning oats. Image Credit: LIVESTRONG.com. "This breakfast bake is brimming with beneficial ingredients such as oatmeal and quinoa, both a good source of fiber to support digestion, and fresh fruits like bananas, blueberries and raspberries, which all contain a diverse, varied amounts of vitamins and minerals that work together to promote good health," Zhu says.
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- No-Flour Blueberry and Oatmeal Three-Minute Microwave Muffin. Ready in three minutes, this microwaveable muffin helps simplify hectic mornings. Image Credit: Getty Images.
- Creamy Berry Quinoa Parfait. Greek yogurt and quinoa pack this blueberry parfait with plenty of protein. Image Credit: LIVESTRONG.com. Greek yogurt and quinoa are the all stars in this simple yet satisfying breakfast parfait with 25 grams of protein per serving.
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- Preheat oven to 350 degrees F. Line a muffin tin with liners or spray with nonstick spray. (I sprayed the muffin liners too, just to be safe!)
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