Blueberry Cranberry Agave Granola Muffins Recipes

BLUEBERRY CRANBERRY MUFFINS

Steps:

• Line 24 muffin cups with paper liners and set aside.
• Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
• Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
• Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
• In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
• Stir gently into batter just until blueberries are distributed.
• Spoon batter into muffin cups, filling 3/4 full. Bake at 400º F for 20-25 minutes, until light golden brown and firm to the touch.
• Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.

GRANOLA BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease bottoms only of 12 muffin cups.
• Beat egg, stir in buttermilk, brown sugar and oil.
• Stir in granola, flour, baking powder, salt and baking soda just until all dry particles are moistened.
• Fold in blueberries.
• Fill muffin cups about 3/4 full.
• Bake until golden brown about 20-25 minutes.
• Cool one minute in pan, then remove and cool on wire racks.

LOW FAT BLUEBERRY CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tray with baking cups.
• Put bran cereal and milk in a bowl.
• Let sit for 3-5 minutes.
• Once cereal is softened add egg and oil.
• Mix well.
• Add flour, sugar, baking powder, and salt.
• Stir until combined.
• Add blueberries and cranberries.
• Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.

AGAVE BLUEBERRY KING SIZE MUFFINS

Steps:

• 1. Preheat oven to 400 degrees F. Line 24 muffin cups with king size paper liners, and spray liberally with non stick cooking spray and then set aside till needed. Will make at least 36 or more average size muffins.
• 2. These are the main ingredients for this recipe.
• 3. Add all the liquid ingredients to a large bowl. Room temperature eggs, milk, heavy whipping cream, agave, and lemon extract, then beat until mixture is completely blended together.
• 4. Add in half of flour and beat again till completely blended together. Then add in the remaining flour and beat again. Add in optional food color if desired and beat till blended.
• 5. Now switch from beaters and use a large spoon, add in all of the frozen or fresh blueberries, and carefully stir blueberries into muffin batter, until berries are incorporated into batter.
• 6. Fill prepared muffin cups about 2/3 full. Top each muffin with a few of the chopped nuts if desired. Then Bake in preheated prepared oven for 20 minutes until golden brown. Remove from oven allow to cool then place on cooling rack or platter to cool completely. Serve & enjoy.