Better Blueberry Muffins Shape Magazine Recipes

BETTER BLUEBERRY MUFFINS

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.

BETTER BLUEBERRY MUFFINS (SHAPE MAGAZINE)

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 BEST BLUEBERRY (AND RASPBERRY) MUFFINS

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.

BEST-EVER BLUEBERRY MUFFINS

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.

BLACK AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
• In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
• Bake in preheated oven for 20 minutes, or until done.