HEALTHY BLUEBERRY SCONES RECIPE RECIPES

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HEALTHY BLUEBERRY MUFFINS RECIPE - BBC FOOD



Healthy blueberry muffins recipe - BBC Food image

These healthy blueberry muffins are made with wholemeal flour for extra fibre, great for a feel-good breakfast, brunch or afternoon tea. Each muffin provides 200 kcal, 5g protein, 24g carbohydrates (of which 10.5g sugars), 9g fat (of which 2g saturates), 2g fibre and 0.5g salt.

Provided by Hala El-Shafie

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 14

butter, coconut oil or cooking oil spray, for greasing
250g/9oz wholemeal flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
¼ tsp ground cinnamon
100ml/3½fl oz extra virgin olive oil
125ml/4fl oz honey or maple syrup
2 free-range eggs, preferably at room temperature
140g/5oz Greek-style yoghurt
2 tsp vanilla extract
125g/4½oz fresh or frozen blueberries
1 tsp plain flour
1 tbsp granulated sugar, for sprinkling (optional)

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with butter, coconut oil or cooking oil spray, or line with paper muffin cases.
  • In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon.
  • In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon.
  • Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick.
  • Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool.

Nutrition Facts : Calories 200kcal, CarbohydrateContent 24g, FatContent 9g, FiberContent 2g, ProteinContent 5g, SaturatedFatContent 2g, SugarContent 10.5g

BLUEBERRY SCONES WITH LEMON GLAZE RECIPE | TYLER FLORENCE ...



Blueberry Scones with Lemon Glaze Recipe | Tyler Florence ... image

Provided by Tyler Florence

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 scones

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

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