Blueberry Carrot Muffins Recipes
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
BEST EVER BLUEBERRY MUFFINS
These Best Ever Blueberry Muffins are the perfect sweet treat for breakfast, brunch or snack. Moist, tender muffins full of fresh juicy blueberries!
Provided by Chrissie
Categories Baking Breakfast Coffee Break
Time 40m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
- Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
- Measure the milk into a 2-cup size liquid measuring cup.
- Add the egg, vanilla and vegetable oil and whisk them together with a fork.
- Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
- Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
- Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
- Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, Carbohydrate 27 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 112 mg, Fiber 1 g, Sugar 11 g
CARROT BLUEBERRY CUPCAKES
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.-Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 cupcakes.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 189mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-CARROT MUFFINS
Rise and shine! Give classic blueberry muffins a clever boost with this better-for-you recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Make blueberry muffins as directed on box--except substitute carrot purée for the oil.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 0 g, TransFat 0 g
HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
More about "blueberry carrot muffins recipes"
CARROT BLUEBERRY MUFFINS - XOXOBELLA
From xoxobella.com
4.9/5 (12)Total Time 30 minsCategory SweetsCalories 145 per serving
- Place rack in the middle of the oven and preheat to 350 F. Line a 12 cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
- Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined.
- Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
4.9/5 (99)Total Time 30 minsCategory Sweet BakingCalories 288 per serving
- Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
- Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
BLUEBERRY MUFFINS | RICARDO
From ricardocuisine.com
5/5 (494)Total Time 55 minsCategory DessertsCalories 300 per serving
BLUEBERRY, CARROT, AND BANANA MUFFINS BY ...
From thefeedfeed.com
3/5 (122)Servings 12
BLUEBERRY CARROT MUFFINS - ONE SWEET MESS
From onesweetmess.com
Servings 7Total Time 25 mins
OATMEAL BLUEBERRY CARROT ZUCCHINI MUFFINS - TARA ROCHFORD ...
From tararochfordnutrition.com
Cuisine BreakfastTotal Time 35 minsCategory MuffinCalories 251 per serving
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners, or spritz with non-stick cooking spray.
- In a separate bowl, combine the flax seed meal, water, zucchini, carrots, oil, maple syrup and vanilla.
BLUEBERRY-CARROT MUFFINS (GF) - IZY HOSSACK - TOP WITH ...
From topwithcinnamon.com
Category MuffinsEstimated Reading Time 4 mins
- Preheat the oven to 180 C (350 F). Line 6 cups of a muffin tin with muffin papers or grease the tin well with some butter or coconut oil.
- Gather the grated carrot in your hands and hold it over a bowl. Squeeze it to release as much of the juice as possible. Take this carrot 'pulp' and place it into a medium mixing bowl. Measure out 90ml (1/4 cup + 2 tbsp) of the carrot juice from the bowl - if you don't have enough juice, make it up to 90ml with water. Add the measured carrot juice to the carrot pulp in the mixing bowl.
- Add the baking powder, ground almonds, gram flour, oat flour, frozen blueberries and dried blueberries (if using) to the bowl. Stir until just combined.
BUTTERMILK BLUEBERRY CRUMB MUFFINS - THE CLEVER CARROT
From theclevercarrot.com
5/5 (2)Total Time 35 mins
- To make the crumb topping, add all of the ingredients to a large bowl. Mix together with your hands until you have chunky crumbs. Refrigerate until ready to use.
- In a large bowl sift together the flour, baking powder, and salt. Add the blueberries and toss gently with a spoon to coat.
- In another bowl, whisk together all of the wet ingredients until thoroughly incorporated and the sugar crystals have dissolved.
LEMON BLUEBERRY MUFFIN RECIPE | CARROTS & COOKIES
From carrotsandcookies.com
5/5 (1)Total Time 30 minsCategory RecipesCalories 195 per serving
BLUEBERRY-CARROT CAKE MUFFIN RECIPE [GRAIN & GLUTEN-FREE]
From savoringtoday.com
Ratings 8Category BreakfastCuisine AmericanTotal Time 35 mins
- Preheat oven to 350º F. Prepare a muffin tin with a thin coating of butter or muffin cups. Mix the flours, sugar, salt, baking soda, and spices together in a large mixing bowl until well blended.
- Stir in the carrots and walnuts, then mix in the eggs, butter, and vanilla until all the flour is incorporated. Fold in the blueberries and fill the muffin cups 2/3 full.
- Bake for 25-28 minutes until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
- In the bowl of a mixer, beat the cream cheese, butter, vanilla, and honey on high for 2-3 minutes, or until smooth. Once the muffins are completely cooled, spread or pipe the frosting on the muffins as desired.
MOIST CARROT, BLUEBERRY & RASPBERRY MUFFINS
From powerfulmothering.com
Reviews 2Estimated Reading Time 50 secs
CLASSIC BLUEBERRY CRUMBLE MUFFINS (EASIEST RECIPE)
From carrotandcrumb.com
Estimated Reading Time 2 mins
BLUEBERRY MUFFINS RECIPE - TOM KERRIDGE
From tomkerridge.com
Estimated Reading Time 3 mins
BLUEBERRY MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
BLUEBERRY CARROT MUFFINS RECIPES
From tfrecipes.com
OUR BEST MUFFIN RECIPES | CANADIAN LIVING
From canadianliving.com
BLUEBERRY CARROT ZUCCHINI OAT MINI MUFFINS - RECIPE ...
From cooks.com
HEALTHIER BLUEBERRY MUFFINS - COOKING CLASSY
From cookingclassy.com
BLUEBERRY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK
From carrot.recipes.does-it.net
CARROT BLUEBERRY MUFFINS | RECIPE | MUFFIN RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love