Healthy Blueberry Muffins Recipes

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HEALTHY BLUEBERRY MUFFINS



Healthy Blueberry Muffins image

These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.

Provided by Cookie and Kate

Categories     Muffin

Time 35m

Number Of Ingredients 12

1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries, fresh or frozen
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
  • In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
  • In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
  • Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg

HEALTHIER TO DIE FOR BLUEBERRY MUFFINS



Healthier To Die For Blueberry Muffins image

These muffins are so good. I double the blueberries. They are so full of antioxidants and vitamins that you can never have enough. And they taste so good.

Provided by MakeItHealthy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 11

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅓ cup applesauce
1 egg
⅓ cup milk
2 cups fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
  • Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 60.7 g, Cholesterol 39.3 mg, Fat 7 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 176.9 mg, Sugar 36.5 g

BLUEBERRY HEALTH MUFFINS



Blueberry Health Muffins image

Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 12

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plus 1 tablespoon brown sugar
3/4 cup 2% milk
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 cup rolled oats

Steps:

  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
  • Divide batter among muffin cups. Combine 2 tablespoons toasted wheat germ, 1 tablespoon brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.

Nutrition Facts : Calories 196 g, Cholesterol 36 g, Fat 6 g, Fiber 2 g, Protein 5 g, Sodium 138 g

HEALTH NUT BLUEBERRY MUFFINS



Health Nut Blueberry Muffins image

An awesome healthy alternative to the usual blueberry muffin.

Provided by ZOPOOH

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 16

¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup white sugar
¼ cup oat bran
¼ cup quick cooking oats
¼ cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
½ cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 33.4 g, Cholesterol 16.3 mg, Fat 5.8 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 222.6 mg, Sugar 16.2 g

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