BLUEBERRY WHEAT MUFFINS RECIPES

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VEGAN BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHEN ...



Vegan Blueberry Muffins Recipe | Food Network Kitchen ... image

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 12

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup plain soy milk yogurt
1/3 cup unsweetened almond milk
1/3 cup vegetable oil
1/4 cup unsweetened smooth applesauce
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
  • Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
  • Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 200 calorie, FatContent 7 grams, SodiumContent 190 milligrams, CarbohydrateContent 31 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 13 grams

BLUEBERRY-ORANGE MUFFINS RECIPE: HOW TO MAKE IT



Blueberry-Orange Muffins Recipe: How to Make It image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 15

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 28g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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VEGAN BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHEN ...
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Calories 200 calorie per serving
  • Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
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Total Time 30 minutes
Calories 228 calories per serving
  • Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
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VEGAN BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHEN ...
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
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  • Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
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This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin
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