Very 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.

HEALTHY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Oil the cups of a standard-size 12-cup muffin pan or place liners in cups.
• In a large bowl, whisk together the flour, flaxseed meal, wheat germ, baking powder, and salt.
• In a medium bowl, whisk together the applesauce, milk, coconut oil, and honey or pure maple syrup. Add the eggs and whisk until incorporated. Stir in the lemon zest (if using) and the vanilla extract.
• Pour the wet ingredients over the dry ingredients and stir just until incorporated. With a spatula or wooden spoon, fold in in the blueberries.
• Divide the batter between the muffins cups (I use an ice cream scoop). Press two or three blueberries into the tops of the cupcakes if desired.
• Bake until the centers spring back when you poke then and a toothpick inserted into the center comes out clean, 22 - 25 minutes.
• Muffins keep well at room temperature in an airtight container, about 2-3 days.

EASY BLUEBERRY MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
• Bake for 20 minutes. Serve hot.

VERY HEALTHY BLUEBERRY MUFFINS

Steps:

• Put the water, nut butter, salt, and bananas in a blender and blend until well mixed (can also be mixed by hand, though it takes longer).
• Pour the mixture into a large bowl and add the flour and baking powder. Mix moderately well.
• Add the blueberries (and the nuts if wanted) and mix well.
• Place the batter in a muffin tin (there should be enough to fill a standard 12 muffin tin). A large spoon or a moderate sized ice cream scoop work well.
• Preheat oven to 375.
• Place the tin in the oven and cook for 25-30 minutes.

HEALTHY LOW-FAT BLUEBERRY (OR CHOCOLATE) OATMEAL MUFFINS

Steps:

• Toast oats in a dry saucepan over medium heat until browned.
• Combine oats and milk in a bowl and let stand for 20-35 minutes.
• Preheat oven to 350°F.
• Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
• Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
• Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
• Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

HEALTHY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees.
• If making streusal topping, combine brown sugar, rolled oats and cinnamon and set aside.
• Combine buttermilk, egg, oil, vanilla and honey in a small mixing bowl.
• In separate bowl, mix dry ingredients until well combined. Add blueberries and stir to coat with flour.
• Add wet ingredients to dry and stir gently until just combined (batter will be lumpy).
• Immediately pour into greased or papered muffin tins. Sprinkle tops with streusal, if using.
• Bake 30-35 minutes.

THE VERY BEST BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375°F Lightly spray muffin pans.
• In large bowl, combine cereal with milk, let stand 10 minutes.
• In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
• Pour over dry ingredients and sprinkle with blueberries.
• Stir just until moistened.
• Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
• Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
• If using frozen blueberries, do not thaw before adding to the muffins.

HEALTHY BERRY BLUE MUFFINS

Steps:

• Heat oven to 400 degrees.
• grease 12 muffin cups or use muffin papers.
• Stir all ingredients except blueberries together in large bowl til moistened. Stir in blueberries.
• Divide evenly among cups.
• Bake 13-18 minutes or until golden brown.

TO DIE FOR BLUEBERRY MUFFINS

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.