Whole Wheat No Egg Blueberry Jam Muffin Food

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

WHOLE WHEAT NO EGG BLUEBERRY JAM MUFFIN

Steps:

• Preheat oven to 350F (180 degree C).
• Sift baking powder and flour, mix well.
• In a bowl combine milk with sugar and oil, whisk lightly.
• Add flour mixture into the milk mixture bowl, mix together.
• Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
• Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
• Bake for 20-25 minutes.

100% WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Coat 12 muffin cups with cooking spray.
• Sift together the flour and baking soda.
• In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
• Pour the wet ingredients into the dry.
• Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
• Pour into muffin cups and bake 30 to 35 minutes.

NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
• Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Prepare muffin tin. This makes 6 large or 12 small muffins. (Greased, muffin papers, or lined with parchment paper.).
• Wash and drain the blueberries. Sprinkle with 1/4 cup of the whole wheat flour and gently mix to make sure each berry is coated with flour. Set aside.
• Sift together remaining flour (1 cup), baking powder, salt, and cinnamon.
• Mix oats into dry ingredients.
• Cream the butter and sugar. Mix in egg.
• Add the milk and dry ingredients to the sugar mixture. Stir just to combine. Do not over mix.
• Gently fold in the blueberries.
• Spoon into prepared muffin tin. Fill nearly full.
• Bake 15 to 20 minutes. (Test center with toothpick. Toothpick should come out clean.).

WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
• In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
• Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
• Pour batter into a greased muffin tins.
• Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400.
• Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
• Mix brown sugar and cinnamon, set aside.
• Beat milk, oil, honey, and egg whites in a large bowl.
• Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).
• Fold in berries.
• Divide evenly among tins (is ok if they are full).
• Sprinkle with brown sugar mixture.
• Bake 20 minutes or until golden brown.
• Remove from pan immediately!

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F Grease 12 muffin cups.
• In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
• Stir in 3 tbsp butter until mixture forms crumbs.
• Set aside.
• In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
• In another bowl, whisk together sour cream, eggs, and remaining butter.
• Lightly stir into flour mixture.
• Fold in blueberries.
• Pour batter into muffin cups and sprinkle with pecan mixture.
• Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.