Low Fat Microwave 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.

BLUEBERRY MUFFINS (MICROWAVE VERSION)

Steps:

• 1. In a bowl, combine flour, sugar, baking powder and salt. Add blueberries.
• 2. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat.
• 3. Spoon batter into aluminum-lined or paper-lined microsafe baking or cupcake pan. Don't fill more than 2/3 up.
• 4. Microwave at MEDIUM HIGH power for 3 minutes. Let rest for 3 minutes.
• 5. Microwave at HIGH power for another 2 to 3 minutes or until muffins are done. They will still be a little soft in the center. Let them rest in the pan for a couple of minutes.
• 6. Serve them warm with butter or honey.

FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS

Steps:

• Combine soy milk, water, dates, and flax seeds in a bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
• Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

MICROWAVE BLUEBERRY MUFFINS

Steps:

• Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
• Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.

LOW FAT MICROWAVE BLUEBERRY MUFFINS!!!!!

Steps:

• Line 6 custard cups with 2 paper liners per cup.
• In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
• of soda, and spices. Set aside.
• In a small bowl, whisk together egg white, buttermilk, and oil.
• Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
• Using half the mixture, fill each cup half full.
• Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
• Microwave on HIGH until tops are springy, about 2 minutes.
• Remove muffins from cup. Repeat until all remaining mixture is used.

LOW FAT BLUEBERRY MUFFINS

Steps:

• Combine all the ingredients, except the blueberries.
• Gently fold in the blueberries.
• If using frozen berries, don't thaw- the juices won't mix through the batter as much.
• If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
• Put in muffin tins.
• Bake at 350 for 20 minutes.

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.

LOW FAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
• In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
• In a small bowl, combine milk, canola oil and egg.
• Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
• Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
• Cool on wire rack.