BLUEBERRY-CARROT MUFFINS
Rise and shine! Give classic blueberry muffins a clever boost with this better-for-you recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Make blueberry muffins as directed on box--except substitute carrot purée for the oil.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 0 g, TransFat 0 g
CARROT BLUEBERRY CUPCAKES
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.-Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 cupcakes.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 189mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-CARROT CAKE MUFFINS
Betty Crocker™ muffin mix gets a carrot-cake remix in this yummy breakfast bread recipe.
Provided by Tieghan Gerard
Categories Breakfast
Time 35m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350° F. Place paper baking cup in each of 15 regular-size muffin cups, or grease with shortening.
- Drain blueberries from muffin mix in strainer set over bowl, reserving 2 tablespoons liquid for glaze.
- In large bowl, mix muffin mix, buttermilk, oil, cream cheese and eggs until just combined (batter will be lumpy). Fold in carrots, nutmeg and drained blueberries. Divide batter among muffin cups, filling each three-fourths full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
- In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over muffins.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 20 g, TransFat 0 g
HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
BLUEBERRY MUFFIN CAKE
A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
- Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
- Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
- Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 42.4 g, Cholesterol 35.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 344.4 mg, Sugar 21.3 g
BLUEBERRY CARROT SNACK CAKE
My husband has a sweet tooth but doesn't like to eat processed food with white flour or sugar. I make this nutritious cake for him with whole wheat flour and maple sugar. My grandkids love it too.
Provided by Geema
Categories Breads
Time 1h20m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 10 cup bundt pan.
- Mix the first 5 ingredients in a medium bowl.
- Combine both sugars in a large bowl.
- Add eggs one at a time, whisking until smooth.
- Whisk in oil.
- Stir in the carrots and then fold in the blueberries.
- Do not over mix-- batter will the thick.
- Spoon the batter into the prepared pan.
- Bake about 1 hour until cake begins to come away from the edges of the pan.
- Cool cake in pan for 20 minutes.
- Invert onto plate and let cool completely.
- I have also cut this recipe in half and used a square cake pan with equally good results.
Nutrition Facts : Calories 5366.9, Fat 318.3, SaturatedFat 29.4, Cholesterol 846, Sodium 4812.9, Carbohydrate 586.6, Fiber 30.9, Sugar 351, Protein 73.4
More about "blueberry carrot cake muffins recipes"
CARROT BLUEBERRY MUFFINS - XOXOBELLA
From xoxobella.com
Ratings 20Category SweetsCuisine AmericanTotal Time 30 mins
- Place rack in the middle of the oven and preheat to 350 F. Line a 12 cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
- Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined.
- Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
BLUEBERRY-CARROT CAKE MUFFIN RECIPE [GRAIN & GLUTEN-FREE]
From savoringtoday.com
Ratings 9Category BreakfastCuisine AmericanTotal Time 35 mins
- Preheat oven to 350º F. Prepare a muffin tin with a thin coating of butter or muffin cups. Mix the flours, sugar, salt, baking soda, and spices together in a large mixing bowl until well blended.
- Stir in the carrots and walnuts, then mix in the eggs, butter, and vanilla until all the flour is incorporated. Fold in the blueberries and fill the muffin cups 2/3 full.
- Bake for 25-28 minutes until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
- In the bowl of a mixer, beat the cream cheese, butter, vanilla, and honey on high for 2-3 minutes, or until smooth. Once the muffins are completely cooled, spread or pipe the frosting on the muffins as desired.
21 BEST BLUEBERRY MUFFIN RECIPES & IDEAS | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
CARROT BLUEBERRY MUFFINS | RECIPE | BLUE BERRY MUFFINS, BAKING, …
From pinterest.ca
17 WEIGHT WATCHERS MUFFINS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY CARROT CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAREFOOT CONTESSA CARROT MUFFINS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY FLOURLESS OATMEAL CARROT CAKE RECIPE - TODDLER IN ACTION
From toddlerinaction.com
10 SUPERB LOW CALORIE MUFFINS RECIPES EVERYONE WILL LOVE!
From gracefullplate.com
BEST HEALTHY BLUEBERRY-CARROT MUFFINS RECIPES | FOOD NETWORK …
From foodnetwork.ca
7 EASY MUFFIN RECIPES, INCLUDING BLUEBERRY, CARROT AND CHEDDAR
From washingtonpost.com
MUFFINS [ BLUEBERRY & CARROT CAKE ] — THE ALDER COTTAGE …
From thealdercottage.com
CARROT MUFFINS WITH BLUEBERRY FROSTING (CARROT CAKE …
From whereismyspoon.co
TOP 45 MOIST CARROT MUFFIN RECIPE RECIPES - JUS.MOTORETTA.CA
From jus.motoretta.ca
BLUEBERRY CARROT CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CARROT BLUEBERRY MUFFINS | RECIPE | MUFFIN RECIPES BLUEBERRY, BABY ...
From pinterest.ca
MORNING GLORY MUFFINS RECIPE | EPICURIOUS
From epicurious.com
QUICK & EASY MOIST BLUEBERRY MUFFINS (MADE WITH CAKE MIX) - THE …
From thelazydish.com
BLUEBERRY CARROT MUFFINS - ONE SWEET MESS
From onesweetmess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love