Whole Wheat Oatmeal Strawberry Blueberry Muffins Food

OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

FRUIT, NUT, OR BERRY WHOLE-WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F.
• In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
• Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together - do not overmix.
• Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
• Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn't already add your filling, sprinkle 1 - 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:- blueberries- diced strawberries- peeled and diced pears- applesauce- either diced or mashed up bananas and chopped walnuts- raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)- grated carrot and chopped walnuts- orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)- a mix of dried fruit bits- jelly
• After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 - 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!

WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
• Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.

THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
• In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

HEALTHY STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
• Add the flour, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
• Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.
• Evenly divide the batter between the muffin tin using about 1/4 cup per cup.
• Bake 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
• Remove from oven, let cool for a minute or two I the pan, and transfer muffins to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.) Serve slightly warm or at room temperature.

HEALTHY WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
• In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
• Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
• In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
• Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
• Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
• Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
• Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
• Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
• DEVOUR!

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
• In medium bowl, mix together dry ingredients and set aside.
• In large bowl, whisk together wet ingredients (except blueberries) until combined.
• Add about half of the dry ingredients to bowl of wet, stir a couple of times, then gently fold in blueberries and remaining dry ingredients.
• Evenly distribute muffin batter into the 9 lined muffin cups, filling almost to the top. Bake for 5 minutes at 425ºF, then drop to 350ºF and bake another 12-18-ish minutes. Check muffins at 15 minutes with inserted toothpick for wet batter.
• Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.

WHOLE WHEAT SUGAR FREE OATMEAL MUFFINS

Steps:

• Preheat your oven to 375 and prep your muffin pan for nonstick.
• In a mixing bowl whisk together your flour, ground cinnamon, and baking powder. Then stir in the oats and sugar alternative.
• Next, in a medium to large bowl, blend together the milk, vegetable oil and egg. Then, fold this mixture into the first bowl with the dry ingredients.
• Bake these muffins for 25-28 minutes or until a toothpick comes out clean.

WHOLE WHEAT-OATMEAL AND BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
• In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
• In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
• Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
• The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
• Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.

OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

WHOLE GRAIN STRAWBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Grease a standard 12 cup muffin tin.
• In a medium bowl, whisk together all of the dry ingredients.
• In a separate bowl, beat together all of the wet ingredients.
• Make a well in the center of the flour mixture and pour the wet ingredients into it. Combine the ingredients quickly, being careful not to over mix.
• Gently fold in the strawberries.
• If the batter is dry, add in more liquid a tablespoon at a time. The batter should be thick and lumpy, not smooth.
• Spoon the batter into the muffin tins, filling them about 2/3 full.
• Bake approximately 20 minutes or until golden and the tops spring back when lightly touched.
• Remove from oven and cool for 5 minutes before removing from pan. Cool completely on a wire rack.

WHOLE WHEAT BLUEBERRY MINI MUFFINS

Steps:

• Preheat oven to 350 degrees. Prep muffin tins with liners or grease with butter or oil.
• In a mixing bowl, whisk together whole wheat flour, oats, baking powder, and cinnamon.
• In another bowl, whisk together sugar, eggs, butter, milk, and applesauce.
• Add wet ingredients to dry and stir well to combine.
• Stir in blueberries and pecans.
• Spoon batter into muffin cups, using heaping tablespoons for the mini muffins or filling to the brim for standard muffins.
• Bake mini muffins for 20-25 minutes, until tops are brown and a toothpick comes out clean. Bake standard muffins for 30-35 minutes.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F. Spray a 12-count muffin pan with cooking spray and set aside.
• In a small bowl, mix the blueberries and tablespoon of flour together and set aside.
• In a large bowl, whisk together both flours, baking powder, and salt.
• In a separate bowl, whisk together the milk, oil, egg, honey, coconut sugar, and vanilla.
• Combine the wet and dry ingredients, mixing until just combined. Make sure not to over mix the batter.
• Gently fold the blueberries into the batter.
• Scoop out the batter evenly into each muffin tin (about two-thirds of the way full).
• Bake for 15-18 minutes, remove from oven and allow to cool in pan for about 10 minutes then transfer to wire rack to cool completely.

WHOLE WHEAT STRAWBERRY MUFFINS

Steps:

• Preheat your oven to 350. Also, prep your muffin pan using muffin liners and/or nonstick .
• In a mixing bowl , use a fork or whisk to mix together the flour, baking soda, and cinnamon.
• Next, in a large mixing bowl, blend together the applesauce, honey, oil, and vanilla extract.
• For the next step, we will add the dry ingredients from the first bowl (flour etc) to the large mixing bowl with the applesauce mixture. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
• Lastly, use a rubber spatula (or similar utensil) to gently fold in the strawberries.
• Fill your prepared muffin cups 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. Allow these muffins to cool before serving.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
• Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

WHOLE WHEAT OAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375.
• Line muffin cups with muffin paper.
• In a bowl, mix all dry ingredients, excluding blueberries.
• In a blender, mix all wet ingredients.
• Add to dry ingredients.
• Stir in blueberries.
• Pour mixture into muffin cups.
• Bake 20 minutes.
• Remove from pan and let cool.
• Serve and enjoy.

WHOLE WHEAT RHUBARB OATMEAL MUFFINS

Steps:

• In a small bowl, whisk egg, buttermilk and oil together.
• In a large bowl, mix flour, oats, cinnamon, baking powder, baking soda, salt and brown sugar.
• Make a well in the dry ingredients and pour in the egg mixture. Stir until just combined.
• Fold in rhubarb and walnuts.
• Spoon batter into paper lined muffin tins. Bake at 350 degrees F. for 30 to 35 minutes. Makes about 18 large muffins.

WHOLE-WHEAT STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 18 (1/2-cup) muffin cups with paper liners.
• Whisk applesauce, sugar and oil in a large bowl. Add flour, baking soda and salt; whisk until combined. Gently fold in strawberries. Divide the batter among the prepared muffin cups.
• Bake the muffins until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean, 22 to 28 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

WHOLE WHEAT BANANA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a muffin tin with paper liners or grease. Set aside.
• In a large bowl, whisk together flour, oats, baking soda, salt, and nutmeg.
• In a separate bowl, stir together maple syrup, melted butter, mashed bananas, and vanilla extract.
• Add the wet ingredients to the dry ingredients; stir until just combined (be careful not to over-mix the batter). The batter will be slightly lumpy, which is fine!
• Gently fold the blueberries into the batter.
• Divide the batter evenly among the prepared muffin cups. The muffins do not rise very high, so be sure to fill the muffin cups pretty full!
• Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

WHOLE WHEAT STRAWBERRY OAT MUFFINS

Steps:

• Preheat your oven to 350 degrees.
• Line muffin tins with paper liners and set aside.
• In a Kitchen Aid mixer, combine the flour, oats, sugars, baking powder, cinnamon and salt.
• Mix together.
• Add the butter, oil, eggs, milk and vanilla.
• Stir together until moistened.
• Gently fold in the strawberries.
• Fill muffin liners 2/3 full and bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
• Let cool 10 minutes and remove them from the muffin pan and cool on a rack.
• Makes 18-22 muffins.

WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
• Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.