Healthy 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.

HEALTHIER TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
• Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
• Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

HEALTHY BLUEBERRY-CARROT MUFFINS

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
• Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.

BEST 100 CALORIE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
• Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

HEALTHY BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 200C/Fan 180C / Gas mark 6 and line Muffin Trays with Cases
• Sieve the flour & Bicarbonate of soda into a mixing bowl, Stir in the caster Sugar & Blueberries
• In a Jug measure the milk out and mix in the oil, Fruits of Forest Yoghurt(any flavour can be used), Natural yoghurt, oil and the eggs, mix together
• Make a well in the flour & sugar mix and pour in the liquid
• Mix together with a metal spoon - be careful not to over mix as muffins will become tough
• Distrubute the mixture between the muffin cases - makes approximately 15 Muffins depending on the size of your muffin cases
• Place in the centre of the preheated oven for approximatley 10 mins - turn trays around after 5 mins
• When the 10 minutes is up - insert a cocktail stick into the muffins and if it comes out clean they are ready
• Once Ready remove from oven and place muffins on a cooling rack - Leave to cool slightly before enjoying
• Approx Nutritional Values per Serving:
• 101 Calories,
• 12g Carbs, 3g Fat, 0g Sat Fat, 2g protein, 3g Sugars

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.

BLUEBERRY MUFFINS - LOW CALORIE

Steps:

• Mix together flour, sugar, baking powder and salt in a medium-size bowl.
• In a small bowl beat egg whites, orange juice, oil and vanilla
• Add to dry ingredients
• Fold in blueberries.
• Fill muffin cups (sprayed with nonstick cooking spray) about half full.
• Bake at 400 degrees for 17 minutes or until golden brown.