BLUEBERRY QUINOA MUFFINS
Perfectly moist, gluten free, and DELICIOUS. And the best part? They can be made in just 30 minutes with easy-to-find, healthy ingredients! Even my toddler is obsessed with these. You and your family will LOVE these fluffy Blueberry Quinoa Muffins!
Provided by Christine McMichael
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the dry ingredients in a large mixing bowl.
- In a separate bowl, combine the liquid ingredients and mix together.
- Slowly pour the liquid ingredients into the dry ingredients and mix.
- Once the batter is smooth, add in the blueberries and lightly mix in.
- Pour the batter into a lined or lightly oiled muffin tin.
- Bake for about 25 minutes, or until the tops of the muffins create a dome shape and a toothpick comes out clean.
- Allow to cool, serve, and enjoy!
Nutrition Facts : Calories 190 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 164 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
QUINOA BLUEBERRY MUFFINS (HEALTHY)
Steps:
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
- In a large bowl combine the flour, baking powder, bicarbonate of soda and salt and stir well using a whisk. Set aside.
- In another large bowl whisk together the egg, sugar, oil, quinoa, milk, lemon juice and zest until thoroughly combined.
- Gently stir the blueberries into the dry mixture. Pour into the wet mixture and stir carefully just to combine (stop stirring when the dry ingredients are no longer visible).
- Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
- Remove from the oven and leave in the pan for 5 minutes then transfer the muffins onto a cooling rack.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 29 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 1 g, Sugar 10 g, Calories 138 kcal, UnsaturatedFat 2 g
BLUEBERRY-CORN MUFFINS
Blueberry muffins meet cornbread and live happily ever after.
Provided by Food Network Kitchen
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
- Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS
After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).
Provided by jstorment
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
- Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
- Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g
BLUEBERRY CORNMEAL MUFFINS
Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
- Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g
CORN MUFFINS WITH BLUEBERRIES
Sweet blueberries really jazz up an ordinary box of corn muffin mix. They're perfect for on-the-go snacking or as an addition to any summer potluck.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 8 muffins.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 146 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
QUINOA CORN MUFFINS
Another excellent recipe from Marian Blazes using the super grain Quinoa. I find these muffins to be at their best right out of the oven with a bowl of beef stew. Thank you Marian where ever you are for sharing your wonderful recipes with us.
Provided by pixielee43_11494785
Categories Grains
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place rinsed quinoa and water in saucepan, bring to a boil and cover, simmer over low heat for 10-15 minutes or until water is absorbed.
- Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.
- Remove from heat and spread out on plate to cool.
- Preheat oven to 400 degrees.
- Cream sugar and butter until smooth and fluffy.
- Add eggs one at a time mixing well after each addition.
- In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).
- Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.
- Drop muffin liners in muffin tin if desired filling almost full with batter. Place in oven and bake until muffins have risen and spring back when gently touched, about 15 - 20 minutes,.
Nutrition Facts : Calories 275.3, Fat 9.7, SaturatedFat 5.4, Cholesterol 56.6, Sodium 304.6, Carbohydrate 42.8, Fiber 1.6, Sugar 18.1, Protein 5.3
QUINOA CORN BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
- In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
BLUEBERRY CORN MUFFINS ALA-LEE
I've been making these for longer than I can remember, and have had not one person NOT like them. These muffins incorporate 2 of my favorite foods....blueberries and corn muffins! However, I'm lazy and this was my way of having both in as short a time as possible.
Provided by Nana Lee
Categories Quick Breads
Time 10m
Yield 4-7 muffins, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the corn muffins according to package directions.
- Add the blueberries using more or less than the listed amount.
- If using frozen berries mix them in gently and use them frozen.
- Bake according to package.
- However, you may have more than the number of muffins stated, so plan accordingly.
- I use Texas size muffin tins and cupcake liners.
- It makes 4 or 5 of this size muffin.
- When done, and while still hot, dip tops in mix of melted butter and lemon juice to your taste, then into sugar.
- To fancy them up use decorator sugars colored to the season or your mood!
- ENJOY!
Nutrition Facts : Calories 363.3, Fat 10, SaturatedFat 2.5, Cholesterol 1.6, Sodium 892.9, Carbohydrate 62.8, Fiber 6.4, Sugar 21.1, Protein 6
BLUEBERRY CORN MUFFINS
There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. -Genevieve Fairchild, Chester, Iowa
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY WHOLE-GRAIN CORN MUFFINS
Packed with whole grains, tender and moist, just a bit on the crumbly side, but not overly sweet. From The Baking Sheet, King Arthur's publication. Making these with the white whole wheat flour is best, although you can use whole wheat or even regular flour. When I made these, I sprinkled coarse sugar (or sparkling sugar) on top before baking.
Provided by Marz7215
Categories Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F; grease the wells of a muffin tin, or line with paper liners and spry the insides.
- In a large bowl, cream together the butter, sugar and salt until fluffy Beat in the honey and the eggs one at a time, stopping to scrape the sides and bottom of the bowl after each addition.
- In a separate bowl, whisk together the flour, cornmeal and baking powder. Add the dry ingredients to the butter mixture mixtures in thirds, alternating with the milk; mix until batter is smooth. Gently fold the berries.
- Scoop batter by generous half cup into the wells of the prepared pan. Sprinkle the tops with sparkling sugar. Bake for 20 to 25 minutes, until the tops are golden brown and a cake tester inserted in the center comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes, before removing them from the pan.
Nutrition Facts : Calories 211.2, Fat 9.8, SaturatedFat 5.7, Cholesterol 47.2, Sodium 215.1, Carbohydrate 28.6, Fiber 2.8, Sugar 8.4, Protein 4.4
ALL-YEAR BLUEBERRY CORN MUFFINS
Provided by Louise B. Finley
Categories Bread Breakfast Brunch Bake Kid-Friendly Blueberry Corn Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.
- Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.
BLUEBERRY CORN MUFFINS
Make and share this Blueberry Corn Muffins recipe from Food.com.
Provided by Lorac
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Beat the butter with the sugar in a large bowl until light and fluffy.
- Beat in the eggs, orange juice, and vanilla.
- In another bowl, mix the flour, cornmeal, and baking powder.
- Add the dry ingredients to the wet and stir just until blended, then fold in the in blueberries.
- Lightly grease muffin cups with canola oil.
- Fill the cups about 2/3 full.
- Sprinkle with cinnamon sugarand bake for 20 minutes.
Nutrition Facts : Calories 142.2, Fat 5.9, SaturatedFat 3.4, Cholesterol 37.1, Sodium 90.3, Carbohydrate 21, Fiber 0.6, Sugar 13.3, Protein 1.8
JAY'S BLUEBERRY CORN MUFFINS
Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!
Provided by JayC
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 26.5 g, Cholesterol 31.6 mg, Fat 6.7 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 179.3 mg, Sugar 8.6 g
QUINOA CORN MUFFINS
advertisement Quinoa's nutty flavor pairs perfectly with corn's natural sweetness. These muffins are not only gluten free, they're also rich in protein and easy to make. Ingredient tip: Be certain to use baking powder before its expiration date to ensure a proper rise. Prep tip: For best results, serve within a few hours of baking. From Delicious Living magazine.
Provided by saptekars
Categories Breakfast
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
- . In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
- Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.
- PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium.
- Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
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Nutrition Facts : Calories 152.9, Fat 8.8, SaturatedFat 1.2, Cholesterol 37.3, Sodium 460.1, Carbohydrate 17.2, Fiber 0.8, Sugar 8.9, Protein 2.6
BAKED BLUEBERRY CORNMEAL MUFFINS
When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. -Elizabeth Bergeron, Denver, Colorado
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 251mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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