Blueberry Zucchini Muffins Recipe Recipes Recipes Recipe For Chicken
MOIST ZUCCHINI BRAN MUFFINS
Provided by Sandra Lee
Time 30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
- Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Bake for 20 to 22 minutes or until tops are golden brown.
- Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams
BLUEBERRY ZUCCHINI MUFFINS
Moist and delicious muffins that are great for breakfast or snacks.
Provided by ekjk218
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 25.6 g, Cholesterol 15.9 mg, Fat 13 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 12.6 g
ZUCCHINI-BLUEBERRY MUFFINS
Make and share this Zucchini-Blueberry Muffins recipe from Food.com.
Provided by smiithh
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F and grease a muffin pan with pam.
- Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
- Let this mixture sit for about 15 minutes.
- In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
- Fold this into the first mixture.
- Stir in blueberries and add a dash of vanilla.
- Scoop the batter into muffin pan and sprinkle with cinnamon.
- Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
- *You can also double the recipe and still make only twelve, to make larger, heartier muffins.
Nutrition Facts : Calories 103.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 176.4, Carbohydrate 22.6, Fiber 1.7, Sugar 9.2, Protein 2.6
BLUEBERRY PRESERVES
A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.
Provided by Yoly
Categories Jams and Jellies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg
ZUCCHINI-BLUEBERRY MUFFINS WITH CINNAMON TOAST CRUNCH® STREUSEL
We added fresh zucchini to Betty Crocker Blueberry Muffin Mix and topped with crushed Cinnamon Toast Crunch cereal for tantalizing streusel-topped muffins that start the day off right.
Provided by Brooke Lark
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.
- Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g
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