Best Blueberry Nut Muffins Recipes

BLUEBERRY NUT OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
• In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
• Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

BLUEBERRY NUT MUFFINS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

EASY LOW-CARB LEMON BLUEBERRY NUT BUTTER MUFFINS

Steps:

• Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you're using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
• Once you have a batter (it'll be pretty thick) add the lemon juice and mix again.
• If you're going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
• Otherwise fill cups 1/2 to 2/3 full.
• Bake 20 minutes at 275.

BLUEBERRY BANANA NUT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill 12 to 16 muffin cups with paper liners.
• Mix bananas, pancake mix, walnuts, sugar, egg, oil, and vanilla extract together. Fold in blueberries. Spoon batter into the prepared muffin cups.
• Mix brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in the preheated oven until golden, 18 to 20 minutes.

BLUEBERRY BANANA NUT MUFFINS

Steps:

• Combine dry ingredients in learge mixing bowl.
• Mash banana in medium bowl, then add wet ingredients and whisk until smooth.
• Add wet ingredients to dry ingredients, and stir just until combined.
• Batter should be lumpy.
• Fold in walnuts and blueberries.
• Bake for 15-18 minutes or until a toothpick inserted into center of muffin comes out clean in a 350 degree oven.
• Serve immediately.
• Note: because of the low fat content of theses muffins, they don't tend to keep well.

NONNIES BLUEBERRY MUFFINS WITH NUT CRUNCH TOPPING

Steps:

• Combine all ingredients,except blueberries. Stir until just moistened.DO NOT OVER MIX OR MUFFINS WILL BE TOUGH.Batter should be lumpy. Fold in blueberries. PUT MUFFIN LINERS IN MUFFIN CUPS Fill up 2/3 full.
• Combine Topping ingredients. Sprinkle on top of each muffin. Bake 400 for 20-25 min.in a preheated oven.

LOW FAT BLUEBERRY NUT CRUNCH MUFFINS

Steps:

• Muffins Preheat the oven to 400 degrees F. Line the muffin pan with muffin liners or spray with non-stick cooking spray. In a bowl, mix the blueberries with 1 tbsp flour. Set aside. In a large bowl, combine the flour, oats, baking soda, and brown sugar. In a separate bowl, combine the milk, apple cider vinegar, oil, and egg. Stir the flour mixture into the wet ingredients until combined. Gently fold in the blueberries, being careful not to break them.
• Fill the muffin tins three-quarters full. Sprinkle on the nut crunch topping (see below). Bake for 25 minutes or until they are golden brown on the top. Let the muffins cool for 10 minutes before removing them from the pan. Store in an airtight container.
• Nut Crunch Topping: In a small bowl, combine the brown sugar, chopped pecans, flour and melted butter. The mixture should be a little clumpy. Before baking, sprinkle the topping evenly on the muffins, pressing some of the pecans slightly into the dough.

ALMOND FLOUR BLUEBERRY NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
• Mix almond flour, baking soda, and salt together in a bowl.
• Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

HEALTH NUT BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.