Best Turmeric And Blueberry Breakfast Muffins Recipes

MOOD-BOOSTING BREAKFAST TURMERIC MUFFINS

Mood-boosting breakfast turmeric muffins image

Provided by Jais Tollette

Yield 12 muffins

Number Of Ingredients 25

Ingredients

1 cup gluten-free rolled oats, blended into a flour (or prepared gluten-free oat flour)
1/2 cup gluten-free or regular all-purpose flour
3 tablespoon chia seeds
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1 cup carrots, shredded or grated
1/2 cup maple syrup
1/4 cup shredded coconut
1 tablespoon vegan butter
1 tablespoon coconut oil
1 tablespoon ground turmeric
1 teaspoon fresh ginger, minced
2 teaspoons vanilla extract
2 tablespoons coconut sugar (optional)
3 teaspoons apple cider vinegar
3/4 cup unsweetened nondairy milk, such as cashew
1/2 cup frozen blueberries (optional)
1/3 cup gluten-free rolled oats
2 tablespoons pumpkin seeds
2 tablespoons melted coconut oil
1 tablespoon agave syrup

Steps:

In medium bowl, mix dry ingredients and set aside.
In large bowl or bowl of stand mixer, combine all wet ingredients except blueberries. Mix on high until all ingredients are fully incorporated.
Stir in dry ingredients and mix until fully incorporated with no clumps of flour. Allow mix to sit for 30 minutes to an hour.
While batter sits, mix topping ingredients. After batter has settled, gently fold in blueberries.
Preheat oven to 375 F.
Spray muffin pan with cooking spray and fill each cup about 1/2 to 2/3 full. Sprinkle topping over batter.
Bake for 25 to 28 minutes.

BEST-EVER BLUEBERRY MUFFINS

Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

TURMERIC AND BLUEBERRY BREAKFAST MUFFINS RECIPE - (4.2/5)

Turmeric and Blueberry Breakfast Muffins Recipe - (4.2/5) image

Provided by á-29897

Number Of Ingredients 21

Ingredients

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
1/2 tsp sea salt
a pinch black pepper
Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs
A large handful blueberries, frozen or fresh
Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Steps:

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.