Healthy Berry Muffins Recipes

Steps:

• Heat oven to 350 degrees.
• Sift the dry ingredients together.
• Mix in the eggs, oil, butter, milk and vanilla.
• Fold in your choice of berries.
• (I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have) Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan.
• (Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so.
• Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
• Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.

Steps:

• 1. Preheat oven to 350 degrees and lightly grease a mini muffin pan with some coconut oil or cooking spray.
• 2. Place all ingredients (except berries) into a blender or food processor, and blend until smooth. The batter will be thick.
• 3. Fill the muffin cups 1/3-1/2 full and place berries on top, berries will sink down as they bake.
• 4. Place tray in the oven for 7-10 minutes until golden brown on top and tooth pick comes out of the center of the muffin clean.

Steps:

• Mix oats, sour cream and yogurt and let stand for 15 minutes.
• Sift and mix together flour, salt, baking soda and baking powder.
• Add in egg and brown sugar to oats mixture.
• Incorporate dry ingredients to oats mixutre.
• Mix in berries.
• Fill greased muffin tins.
• Bake at 400° for 20 minutes for large muffins or 15 minutes for mini muffins.
• (makes about 9 large muffins or 12 mini muffins).

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
• Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
• In a separate bowl whisk the egg whites until soft peaks form.
• Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
• Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
• The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

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.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Heat oven to 400 degrees.
• grease 12 muffin cups or use muffin papers.
• Stir all ingredients except blueberries together in large bowl til moistened. Stir in blueberries.
• Divide evenly among cups.
• Bake 13-18 minutes or until golden brown.

Steps:

• Preheat the oven to 200C/Fan 180C / Gas mark 6 and line Muffin Trays with Cases
• Sieve the flour & Bicarbonate of soda into a mixing bowl, Stir in the caster Sugar & Blueberries
• In a Jug measure the milk out and mix in the oil, Fruits of Forest Yoghurt(any flavour can be used), Natural yoghurt, oil and the eggs, mix together
• Make a well in the flour & sugar mix and pour in the liquid
• Mix together with a metal spoon - be careful not to over mix as muffins will become tough
• Distrubute the mixture between the muffin cases - makes approximately 15 Muffins depending on the size of your muffin cases
• Place in the centre of the preheated oven for approximatley 10 mins - turn trays around after 5 mins
• When the 10 minutes is up - insert a cocktail stick into the muffins and if it comes out clean they are ready
• Once Ready remove from oven and place muffins on a cooling rack - Leave to cool slightly before enjoying
• Approx Nutritional Values per Serving:
• 101 Calories,
• 12g Carbs, 3g Fat, 0g Sat Fat, 2g protein, 3g Sugars

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
• Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
• Bake for 20 minutes. Serve hot.

Steps:

• Position a rack in the center of the oven and preheat to 400°F.
• Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
• In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
• In another medium bowl, whisk the milk, oil and eggs.
• Mix well and pour into the well.
• Stir just until blended.
• Fold in the berries.
• Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
• Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Cool in the pan for 5 minutes.
• Remove the muffins and serve warm or cool on a wire rack.