Super Moist Blueberry Muffin Recipe

Low Sodium Blueberry Muffins Tasty, Healthy Heart …

WebMay 7, 2021 · Set aside. In a large mixing bowl use a handheld or stand mixer fitted with a paddle or beater attachment, beat the unsalted butter, …

Rating: 5/5(4)
1. Preheat oven to 425°F. Spray a 12-count or 6-count jumbo muffin pan with nonstick spray. Set aside.
2. Mix all of the crunchy topping ingredients together. Set aside.
3. Whisk the flour and no sodium baking soda in a medium bowl, evenly distributed, loose and fluffy. Set aside.
4. In a large mixing bowl use a handheld or stand mixer fitted with a paddle or beater attachment, beat the unsalted butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.

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Healthy Blueberry Muffins Recipe Cookie and Kate

WebApr 8, 2018 · In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them …

Rating: 4.8/5
1. 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).
2. 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.
3. 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.)
4. 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.

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Healthy Blueberry Muffins Well Plated by Erin

WebApr 24, 2017 · Set aside. In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, …

1. Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
2. In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
3. Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
4. Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

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