Best Better Blueberry Muffins Recipes
BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS
These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries -- all come together perfectly into a moist and delicious treat.
Provided by Melissa Johnson
Categories Recipes
Time 45m
Yield 12-16 muffins
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F.
- Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
- In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
- Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
- In another bowl, sift together the flour, baking powder, and salt.
- Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
- Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
- Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
- Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
- You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.
BETTER-THAN-STARBUCKS BLUEBERRY MUFFINS
The Starbucks Buttermilk Blueberry Muffins used to be my most favourite treat in the world to eat. I could literally eat them all day - for breakfast, lunch, and dinner. Unfortunately, according to the information found on the Starbucks website, each of the Buttermilk Blueberry Muffins contains 56 grams of carbs. On my low-carb diet, that amount of carbs is greater than my total daily carb allotment. So, for the sake of health, strength, and beauty, I had to bid farewell to those sweet lovelies. A few months ago, though, I buried myself in my kitchen (my favourite place!) and started experimenting with low-carb alternatives to the Starbucks Buttermilk Blueberry Muffins. Today, when I want a treat with my Starbucks coffee, I make my own Better-Than-Starbucks Blueberry Muffins. Low on carb, high on taste! Perfect with Starbucks coffee or any other coffee or tea of your choice. Try these low-carb muffins and let me know if you like them, too.
Provided by Violeta-LCHF
Categories Quick Breads
Time 30m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir almonds, walnuts, baking powder, and salt in a bowl.
- In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice) and whisk until combined.
- Add the "wet" ingredients to the "dry" ingredients and stir until combined.
- Fold in frozen blueberries.
- Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
- Bake at 350 F for about 20 minutes.
Nutrition Facts : Calories 224.3, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 188.1, Carbohydrate 7.7, Fiber 3, Sugar 2.8, Protein 7.1
BETTER BLUEBERRY MUFFINS (SHAPE MAGAZINE)
Good for you and YUMMY whole wheat blueberry muffins that you can enjoy without the guilt. Made solely with whole wheat flour, these muffins deliver not only on taste, but on nutrients such as protein and fiber. I couldn't find whole wheat pastry flour, so I used regular whole wheat flour. I also used 1% organic milk instead of buttermilk. Rather than top these with blueberry spread, I used my father-in-law's homemade peach preserves and they were WONDERFUL!!
Provided by LillyZackMom
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Combine flour, 1/2c sugar, oats, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl whisk together buttermilk, egg, oil, and vanilla.
- Toss blueberries with flour mixture.
- Pour wet ingredients into flour mixture and stir gently.
- Line a 12 count muffin pan with paper liners (or spray a non-stick pan with cooking spray). Divide the batter evenly; sprinkle with remaining sugar.
- Bake 12-15 minutes or until tops are just set. Remove pan from oven and top each muffin with 1t fruit spread and 2 blueberries.
- Bake 3-5 minutes more until golden. Cool in pan for 10 minutes and serve.
BETTER BLUEBERRY MUFFINS
Make and share this Better Blueberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400°; coat a 12-cup muffin pan with cooking spray.
- In a bowl, whisk together the flours, baking powder, baking soda, and salt.
- In a big bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy.
- Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest.
- Stir the dry ingredients into the wet, mixing just enough to combine them; do not overmix.
- Gently stir in the blueberries.
- Pour the batter into the prepared muffin pan.
- Tap the pan on the counter a few times to remove any air bubbles.
- Bake until a pick comes out clean, about 20 minutes.
- Let cool on a wire rack for 15 minutes; run a knife around them to loosen and unmold.
- Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.
- Per muffin-200 calories, total fat 6 gm, carb 34 gm, fiber 3 gm.
Nutrition Facts : Calories 201.1, Fat 5.9, SaturatedFat 0.8, Cholesterol 31.7, Sodium 205.9, Carbohydrate 33.9, Fiber 2, Sugar 17.4, Protein 4.3
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