I need a Blueberry Muffin recipe!

kylielouttit

I have a bag of blueberries in my freezer and I would love to make muffins for breakfast! Does anyone have a healthy (and yummy) recipe for blueberry muffins?

Thank you so much!

VballLeash

I had this bookmarked from someone on here, not muffins but it sounds good!

Ingredients
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray

Topping:
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon


Preparation
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Yield
12 servings (serving size: 1 piece)

Nutritional Information
CALORIES 196(30% from fat); FAT 6.5g (sat 2.1g,mono 3.2g,poly 0.8g); PROTEIN 3.8g; CHOLESTEROL 27mg; CALCIUM 82mg; SODIUM 243mg; FIBER 1.4g; IRON 1.2mg; CARBOHYDRATE 31.6g

~Leash

VballLeash

Oh and its a blueberry coffee cake....

VballLeash

Lemon coffee cake, why did I just post 3 times instead of editing? lol

AlannaPie

If you're going to use fat free milk use Skim Plus or Parmilat. They have a thicker consistancy and are more like whole milk without the fat!

iRun4wine

I have a to-die-for recipe, but it's not necessarily (ok, it's not at all ) healthy. I know you're looking for a healthy recipe, but if you want it, let me know.

kylielouttit

Sure! Pass the recipe along!

Taradise

Hungry Girl Blueberry Thrill - these taste soooo good!!

Ingredients:
1 cup whole-wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk (I used skim milk instead)
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp. brown sugar (not packed)
2 tbsp. light whipped butter or light buttery spread, room temperature
2 tbsp. no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt

Directions:
Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well. In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.) Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries. Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups. Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy! MAKES 6 SERVINGS (the recipe made more than 6 for me)


Serving Size: 1 muffin
Calories: 137
Fat: 2.25g
Sodium: 269mg
Carbs: 26.5g
Fiber: 3g
Sugars: 7.5g
Protein: 4g

tiffanygil

bump

jessmomof3

This is on my list of recipes to try but I haven't tried them out yet. (I would use whole wheat flour)

http://www.kingarthurflour.com/recipes/blueberry-muffins-recipe


Ingredient Section

2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream or plain yogurt
1 1/2 cups blueberries, fresh or frozen
coarse white sparkling sugar for garnish (optional)

Directions
1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.

2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.

4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

5) Add the vanilla and sour cream or yogurt, and mix until incorporated.

6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.

7) Fold in the berries by hand.

8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.

9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Recipe summary
Hands-on time:
20 mins.
Baking time:
18 mins. to 24 mins.
Total time:
38 mins. to 44 mins.
Yield:
12 muffins



Tips from our bakers
• If you're using frozen berries, mix them into the batter while still frozen. They'll turn the batter a streaky blue color. They'll also increase the baking time by as much as 5 minutes.
• Take the muffins out of the baking pan as soon as you can. Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.
• To make handling baked muffins easier, use a potholder to tilt the hot pan at a 45° angle. The muffins will tilt enough that you can lift them out of the cups easily. Place them on a rack to finish cooling.
• You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe. Canned blueberries are fine, but drain them well first and make sure you have 1 3/4 cups of berries.
• Substitute a flavored yogurt, like vanilla or strawberry, in place of the sour cream

Nutrition Facts
Serving Size 1 muffin (79g)
Servings Per Batch 12
Amount Per Serving
Calories 190 Calories from Fat 45
Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 45mg
Sodium 220mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 15g
Protein 4g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition

VanessaC

Check out www.all-bran.com There are a few blueberry recipes there including a good blueberry bran muffin that is only 140 cals or could be less if you substitute unsweetened applesauce for the oil.