HEALTHY BLUEBERRY MUFFINS
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffin
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg
WHOLE WHEAT BLUEBERRY MUFFINS
These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!
Provided by My4NonBlondes
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g
WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)
This is an extremely basic recipe for whole wheat muffins. My version uses spenlda, but it can be made with the same amount of sugar. You can swap other fruit for the blueberries. I like chopped apples and some extra cinnamon or cranberries. I've found that freezing the fruit keeps it suspended in the batter so it doesn't all sink to the bottom of the muffin.
Provided by MandAs
Categories Quick Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
- In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
- Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
- Pour batter into a greased muffin tins.
- Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.
Nutrition Facts : Calories 93.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.8, Sodium 172.1, Carbohydrate 19.4, Fiber 2.6, Sugar 5.2, Protein 3.2
FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS
This is the same type of blueberry muffin that I have posted already, only I substituted the all-purpose flour for whole wheat flour. They are hearty, healthy, maybe a little heavy, but very tasty! Enjoy! ** I know some of the amounts may look difficult, but that's what RecipeZaar adjusted them to when I put in the number of servings.
Provided by Jen O.
Categories Quick Breads
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin pan with non-stick spray or use muffin holders.
- Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
- In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
- In another bowl, mix the liquid egg white, applesauce and milk.
- Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
- Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
- After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!
Nutrition Facts : Calories 109.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 126.5, Carbohydrate 23.6, Fiber 3.8, Sugar 2.4, Protein 4.3
FAT-FREE BLUEBERRY MUFFINS
These are delicious, healthy and very moist to not have any added fat. i found the graham flour at Wal-Mart, recipe is on the back of the box.
Provided by JandBGros
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.
Nutrition Facts : Calories 117.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.3, Sodium 172.3, Carbohydrate 27.2, Fiber 1.9, Sugar 16.9, Protein 3
NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS
For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!
Provided by Speck
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
- Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 14.8 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 119.4 mg, Sugar 2.4 g
SUGAR-FREE BLUEBERRY MUFFINS
I adapted this recipe from "Mad About Muffins" to make it sugar-free. My family and I thought they turned out very good - my "growing" teenage brother ate about 8 of the 12 muffins in one sitting!
Provided by Tinkerbell_16
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- In large bowl, cream together butter and honey until mixture is creamy and smooth.
- Beat in the egg.
- Add the vanilla extract, baking powder and salt.
- Sift and whisk together whole wheat pastry flour and all-purpose white flour.
- Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
- Stir in blueberries.
- Fill greased muffin tins with muffin mixture.
- Bake 25-30 minutes until lightly browned.
- Makes 1 dozen muffins.
Nutrition Facts : Calories 210.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 32.2, Sodium 171.9, Carbohydrate 35.9, Fiber 2.2, Sugar 19.3, Protein 3.5
FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!
Here's another bread recipe I've played around with while I was dieting. These make great snacks and the kids love 'em, too! Enjoy!
Provided by Jen O.
Categories Quick Breads
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
- Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
- In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
- In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
- Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
- Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
- After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!
Nutrition Facts : Calories 118.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 120.8, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 3.4
FAT FREE SUGAR FREE BLUEBERRY MUFFINS
These are a healthy muffin that we all enjoy! Even the diabetics in the family can enjoy these. A healthy alternative, any way you look at it.
Provided by Sunshine_Trish
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
- In another bowl combine baking powder, both flours, & cinnamon.
- Add gradually to the wet mixture.
- Add Vanilla.
- Fold in Blueberries.
- Bake approx 24 minutes.
- Enjoy!
Nutrition Facts : Calories 90.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 73.6, Carbohydrate 19, Fiber 1.9, Sugar 1.3, Protein 3.4
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