Mixed Grain Blueberry Muffins Recipes

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MIXED GRAIN AND BLUEBERRY MUFFINS



Mixed Grain and Blueberry Muffins image

These muffins aren't at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, side dish

Time 1h

Yield Twelve muffins

Number Of Ingredients 14

2/3 cup rolled oats
1/2 cup low-fat milk
1/4 cup cornmeal
3/4 cup whole wheat flour
1/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Rounded 1/4 teaspoon salt
2 large or extra-large eggs
1/4 cup mild honey, like clover
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 heaped cup blueberries (a 6-ounce box)

Steps:

  • Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
  • Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
  • In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
  • Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 8 grams, TransFat 0 grams

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

10 GRAIN MUFFINS



10 Grain Muffins image

I am hooked on whole grain hot cereals. The other day I bought Bob's Red Mill 10 Grain Hot Cereal to give it a try. So just in case I don't like it, I wanted to post the recipe that was on the side of the bag.

Provided by Charlotte J

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 9

1 large egg
1/2 cup sugar
1/3 cup butter
1 cup unbleached white flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup bob's red mill multi-grain hot cereal
1 1/4 cups buttermilk

Steps:

  • Mix 10 Grain Cereal and milk; allow to stand for 10 minutes.
  • Preheat oven to 400.
  • Cream sugar and butter well then add egg mix.
  • Add dry ingredients and milk mixture, stirring only until mixed.
  • Spoon into greased muffin pan.
  • Bake at 400 degrees for 15 minutes.

Nutrition Facts : Calories 131.9, Fat 5.8, SaturatedFat 3.5, Cholesterol 32.2, Sodium 398.1, Carbohydrate 17.6, Fiber 0.3, Sugar 9.6, Protein 2.5

WHOLE GRAIN BLUEBERRY MUFFINS



Whole Grain Blueberry Muffins image

I am always looking for ways to add fiber to our diet. These muffins originally called for 1/2 white and 1/2 whole wheat flour. I made some adjustments and the end result were moist, fruit filled muffins. The recipe calls for cinnamon; however, for a true taste delight add 1/2 to 1 teaspoon of my Baking Spice Blend Mix Recipe #145505.

Provided by PaulaG

Categories     Quick Breads

Time 40m

Yield 10-12 muffins

Number Of Ingredients 11

1/2 cup oat bran
1 cup old fashioned oats
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup sorghum or 1/4 cup molasses
1/4 cup egg substitute or 1 whole egg
1 cup buttermilk
1/4 cup oil
1 1/2 cups blueberries, washed

Steps:

  • Preheat oven to 400 degrees.
  • Place the oats in blender container and process until fine flour.
  • In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda.
  • In a separate bowl, mix together the egg substitute, buttermilk and oil.
  • Add the wet ingredients to the flour all at once and stir to moisten.
  • Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray.
  • Bake in preheated oven for 25 minutes or until lightly brown.

HEARTY WHOLE GRAIN MUFFINS



Hearty Whole Grain Muffins image

These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.

Provided by babooleena

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 18

Number Of Ingredients 19

½ cup raisins
1 cup all-purpose flour
1 cup whole wheat flour
⅔ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground allspice
½ cup nonfat dry milk powder
¼ cup toasted wheat germ
¼ cup wheat bran
3 tablespoons uncooked farina hot cereal (such as Cream of Wheat®)
3 egg whites
1 ¼ cups unsweetened applesauce
1 large carrot, peeled and shredded
⅓ cup vegetable oil
¼ cup bran cereal
3 tablespoons raw sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
  • Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
  • Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 30.7 g, Cholesterol 0.7 mg, Fat 4.5 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 253.5 mg, Sugar 16 g

MIXED GRAIN & BLUEBERRY MUFFINS



MIXED GRAIN & BLUEBERRY MUFFINS image

Categories     Berry     Breakfast     Bake     Muffin

Yield 12 muffins

Number Of Ingredients 14

2/3 cup rolled oats
1/2 cup low-fat milk
1/4 cup cornmeal
3/4 cup whole wheat flour
1/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Rounded 1/4 teaspoon salt
2 large or extra-large eggs
1/4 cup mild honey, like clover
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 heaped cup blueberries (a 6-ounce box)

Steps:

  • 1. Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened. 2. Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt. 3. In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well. 4. Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

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