BLUEBERRY MUFFINS HEALTHY RECIPES
EASY BLUEBERRY MUFFINS RECIPE | BBC GOOD FOOD
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium
BLUEBERRY OATMEAL MUFFINS RECIPE: HOW TO MAKE IT
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious—they're wonderful. —Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 26g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch
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JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
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OLD-FASHIONED BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. —June Morris, Water Mill Long Island, New York
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Breakfast, Brunch
Calories 192 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Breakfast, Brunch
Calories 192 calories per serving
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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BLUEBERRY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Reviews 4.5
Total Time 40 minutes
- Bake the muffins for 20 to 25 minutes, until golden brown.
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BLUEBERRY MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 50 minutes
Category dessert
Cuisine american
Reviews 4.3
Total Time 50 minutes
Category dessert
Cuisine american
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
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BLUEBERRY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Reviews 4.5
Total Time 40 minutes
- Bake the muffins for 20 to 25 minutes, until golden brown.
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BLUEBERRY MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 50 minutes
Category dessert
Cuisine american
Reviews 4.3
Total Time 50 minutes
Category dessert
Cuisine american
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
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BANANA & BLUEBERRY MUFFINS RECIPE | BBC GOOD FOOD
A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month
From bbcgoodfood.com
Total Time 30 minutes
Category Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat
Cuisine American
Calories 202 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat
Cuisine American
Calories 202 calories per serving
- Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
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