Very Healthy Blueberry Muffins Recipes

HEALTHY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Oil the cups of a standard-size 12-cup muffin pan or place liners in cups.
• In a large bowl, whisk together the flour, flaxseed meal, wheat germ, baking powder, and salt.
• In a medium bowl, whisk together the applesauce, milk, coconut oil, and honey or pure maple syrup. Add the eggs and whisk until incorporated. Stir in the lemon zest (if using) and the vanilla extract.
• Pour the wet ingredients over the dry ingredients and stir just until incorporated. With a spatula or wooden spoon, fold in in the blueberries.
• Divide the batter between the muffins cups (I use an ice cream scoop). Press two or three blueberries into the tops of the cupcakes if desired.
• Bake until the centers spring back when you poke then and a toothpick inserted into the center comes out clean, 22 - 25 minutes.
• Muffins keep well at room temperature in an airtight container, about 2-3 days.

HEALTHY BLUEBERRY MUFFINS

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.

HEALTHIER TO DIE FOR BLUEBERRY MUFFINS

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.

QUINOA BLUEBERRY MUFFINS (HEALTHY)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
• In a large bowl combine the flour, baking powder, bicarbonate of soda and salt and stir well using a whisk. Set aside.
• In another large bowl whisk together the egg, sugar, oil, quinoa, milk, lemon juice and zest until thoroughly combined.
• Gently stir the blueberries into the dry mixture. Pour into the wet mixture and stir carefully just to combine (stop stirring when the dry ingredients are no longer visible).
• Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
• Remove from the oven and leave in the pan for 5 minutes then transfer the muffins onto a cooling rack.

VERY HEALTHY BLUEBERRY MUFFINS

Steps:

• Put the water, nut butter, salt, and bananas in a blender and blend until well mixed (can also be mixed by hand, though it takes longer).
• Pour the mixture into a large bowl and add the flour and baking powder. Mix moderately well.
• Add the blueberries (and the nuts if wanted) and mix well.
• Place the batter in a muffin tin (there should be enough to fill a standard 12 muffin tin). A large spoon or a moderate sized ice cream scoop work well.
• Preheat oven to 375.
• Place the tin in the oven and cook for 25-30 minutes.