Health Nut Blueberry Muffins Food

HEALTHY BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
• In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
• Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

HEALTH NUT BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

BLUEBERRY NUT MUFFINS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BLUEBERRY OATMEAL MUFFINS WITH WALNUTS

Steps:

• Preheat oven to 400ºF.
• Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
• Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
• In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
• Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter).
• Gently fold dry mixture into wet ingredients until just moistened.
• Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
• Turn onto wire rack. Cool and enjoy!

HEALTHY BLUEBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°. Makes 12 muffins.
• Add buttermilk to oat bran and let stand.
• In another bowl combine flour, baking powder, baking soda and salt, set aside.
• In large bowl beat vegetable oil, egg, sugar and vanilla together.
• Add buttermilk-bran mixture to liquids and stir well.
• Add dry ingredients all at once and stir until ingredients are just blended.
• Gently stir in blueberries.
• Spoon into prepared muffins tins. Either paper lined or greased.
• Bake 20-25 minutes or until tops are golden.
• NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.