Quick and Easy Blueberry Muffins
* PREP 10mins * COOK 20mins * TOTAL 30minsThis easy blueberry muffins recipe makes eight large, big-topped muffins, tenstandard muffins or 20 to 22 mini muffins (see note below about baking timefor mini muffins). Since most standard muffin tins have 12 muffin cups, if youplan on making the larger muffins, we recommend adding 1 to 2 tablespoons ofwater to the empty cups. This way the cups with water will heat up at the samerate as the cups with muffin batter, helping the muffins bake evenly.Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins
inspiredtaste — We love
to see your creations on Instagram and Facebook! Find us: @inspiredtasteRecipe inspired by and adapted from Allrecipes.comNutrition Per Serving: Serving Size 1 muffin / Calories 217 / Protein 3 g /Carbohydrate 33 g / Dietary Fiber 1 g / Total Sugars 18 g / Total Fat 8 g /Saturated Fat 1 g / Cholesterol 20 mgAUTHOR: Adam and Joanne GallagherBest Blueberry Muffins RecipeThis is the BEST Blueberry Muffins Recipe ever. These muffins are incrediblymoist and soft, with the just right touch of sweetness.
The Best Blueberry Muffins recipe is the Healthiest Too!
I know with so many muffin recipes out there it might sound like a stretch tocall them the best blueberry muffins in all of existence. But considering thatthey are both super tasty AND super healthy, I feel somewhat justified insaying they really are the best 😉What makes these muffins so healthy? Eight things…
How to Make Blueberry Muffins in Three Easy Steps
When you realize how easy these muffins are to make, you’ll want to make themover and over again.Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl.Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork untilblended.Step 3, Mix in the blueberries, divide the batter between muffin cups andbake.
These muffins are a riff on my blueberry zucchini snack cake, one of my
most popular recipes.Blueberry and zucchini is one of the freshest combos and it bears repeating…Iput them under my glass dome in the kitchen and by the end of day there wasonly one left. My lone leftover muffin was fabulous for breakfast this morningso I know they keep beautifully.These muffins aren’t too sweet, the shredded zucchini keeps them moist, andyou get those awesome bursts of tart blueberry in every bite. The lemon glazeguilds the lily. If you have kids going back to school, or back to homeschool, these would be a thoughtful treat for them.
Blueberry Zucchini Muffins
Blueberry Zucchini Muffins loaded with zucchini and juicy berries topped witha fresh lemony glaze are the perfect back to school snack.Course BreakfastCuisine AmericanPrep Time 15 minutesCook Time 25 minutesYield 8 muffinsCook ModePrevent your screen from going dark * 1 extra large egg * 1/2 cup vegetable oil * 3/4 cup granulated sugar * 1/2 cup cultured buttermilk * 1 1/2 tsp vanilla extract * 2 tsp baking powder * 1/2 tsp baking soda * 1/2 tsp salt * 2 cups all purpose flour (fluff, scoop, and level for accurate measurement) * 1 cup blueberries * 1 lightly packed cup shredded zucchini
Best Blueberry Muffins Recipe
Best Blueberry Muffins Recipe I’ve ever made. Not only are they incrediblydelicious, soft and moist, but they are also super healthy too! * Author: Ivy Larson * Prep Time: 15 minutes * Cook Time: 20 minutes * Total Time: 35 minutes * Yield: 12 1x * Category: Muffin * Cuisine: American * Diet: Gluten Free * 1/2 cup coconut palm sugar, try Nutiva Organic brand, divided * 1/2 cup finely chopped pecans * 1 teaspoon cinnamon, divided * 2 cups 1-for-1 gluten free flour, like this one from King Arthur * 1 teaspoon baking soda * 1/2 teaspoon unrefined sea salt * 1/4 cup extra virgin organic coconut oil, such as Barlean’s * 2 organic pastured eggs, such as Vital Farms * 1 cup organic unsweetened applesauce * 2 teaspoons pure vanilla extract * 1/4 cup coconut cream, see notes below * 1/2 cup hemp milk OR almond milk * 1 cup frozen wild blueberries”