Health Nut Blueberry Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Steps:

• Preheat oven to 400ºF.
• Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
• Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
• In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
• Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter).
• Gently fold dry mixture into wet ingredients until just moistened.
• Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
• Turn onto wire rack. Cool and enjoy!

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
• Divide batter among muffin cups. Combine 2 tablespoons toasted wheat germ, 1 tablespoon brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.

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.