FIBER ONE BLUEBERRY 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

ALMOND FLOUR BLUEBERRY MUFFINS - THE LEMON BOWL®



Almond Flour Blueberry Muffins - The Lemon Bowl® image

Light, nutty and moist - these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!

Provided by Liz DellaCroce

Categories     Baked Goods    Breakfast

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 11

2 cup almond meal or flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 eggs
2 egg whites
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup berries (fresh or frozen - any type)

Steps:

  • Pre-heat oven to 350 and line 12 muffin tins with baking cups.
  • In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
  • With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
  • Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
  • Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
  • Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
  • Bake for 25 minutes then let cool on a cooling rack.

Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, CarbohydrateContent 11 g, ProteinContent 5 g, FatContent 12 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 89 mg, FiberContent 2 g, SugarContent 7 g

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