Best Better Blueberry Muffins Shape Magazine Recipes
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.
BEST OF THE BEST BLUEBERRY MUFFINS
Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!
Provided by AUNTLYNNIE
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
- Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g
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