46 blueberry muffins oil honey Recipes

  • Honey Bran Blueberry Muffins
    milk, lemon juice (or vinegar), egg, vegetable oil, honey and
    8 More
    milk, lemon juice (or vinegar), egg, vegetable oil, honey, all-bran cereal, blueberries, flour, brown sugar, baking soda, baking powder, cinnamon, vanilla
    30 min, 13 ingredients
  • Blueberry Muffins on Steroids
    oat flour, whole wheat flour, oat bran and
    12 More
    oat flour, whole wheat flour, oat bran, multi-grain hot cereal with flaxseed (such as hodgson mill multi grain with flaxseed hot cereal), ground cinnamon, ground allspice, baking powder, vanilla fat-free yogurt, skim milk, egg whites, lightly beaten, canola oil, honey, vanilla extract, fresh blueberries, pecan halves (optional)
    40 min, 15 ingredients
  • Whole Wheat Blueberry Muffins
    brown sugar, cinnamon, skim milk, vegetable oil, honey and
    6 More
    brown sugar, cinnamon, skim milk, vegetable oil, honey, egg substitute, flour, whole wheat flour, baking powder, salt, blueberries, fresh or frozen (thawed and drained )
    30 min, 11 ingredients
  • Whole Wheat Blueberry Muffins
    brown sugar, ground cinnamon and
    9 More
    brown sugar, ground cinnamon, nonfat milk , skim or 3/4 cup soymilk or 3/4 cup almond milk, vegetable oil, honey, egg, all-purpose flour, whole wheat flour, baking powder, salt, organic frozen blueberries , do not thaw (from 8-oz bag)
    35 min, 11 ingredients
  • Blueberry-Walnut Wheat Germ Muffins
    all-purpose flour, whole wheat flour and
    13 More
    all-purpose flour, whole wheat flour, oatmeal (ground in coffee grinder), flax seed, ground (optional), wheat germ, baking powder, salt, walnuts, chopped, egg, well beaten, canola oil, honey, molasses, skim milk, vanilla extract, blueberries
    35 min, 15 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Whole Wheat Oat Blueberry Muffins
    whole wheat flour, flour, oat bran, baking powder, honey and
    6 More
    whole wheat flour, flour, oat bran, baking powder, honey, egg, extra virgin olive oil, apple juice, vanilla extract, lemon juice, fresh blueberries or 1 cup frozen blueberries
    30 min, 11 ingredients
  • Whole Wheat Blueberry Muffins (Vegan)
    whole wheat flour, salt, baking powder and
    10 More
    whole wheat flour, salt, baking powder, ground flax seeds (optional), canola oil, agave nectar or 1 cup honey, mashed banana (or 1/2 cup. soymilk), blueberries (fresh or frozen ), whole wheat flour, oat bran (or ground oats), sugar (turbanado works best), ground cinnamon, margarine (earth balance works well) or 1/2 cup coconut oil (earth balance works well)
    28 min, 13 ingredients
  • Healthy Blueberry Muffins
    buttermilk (or a combination of plain yogurt and milk) and
    13 More
    buttermilk (or a combination of plain yogurt and milk), egg, lightly beaten, canola oil, vanilla, honey, whole wheat flour, ground flax seeds, baking powder, baking soda, salt, frozen wild blueberries, brown sugar (optional), rolled oats (optional), cinnamon (optional)
    55 min, 14 ingredients
  • Whole Wheat Blueberry Muffins
    whole wheat flour, baking powder, baking soda, salt and
    8 More
    whole wheat flour, baking powder, baking soda, salt, cinnamon, honey, nonfat plain yogurt, skim milk, water, eggs, beaten, canola oil, blueberries
    12 ingredients
  • Anna's Blueberry Mini Muffins
    canola oil, honey, eggs, plain yogurt, grated orange zest and
    7 More
    canola oil, honey, eggs, plain yogurt, grated orange zest, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, fresh blueberries
    30 min, 12 ingredients
  • Gluten Free Blueberry Muffins
    brown rice flour, baking soda, baking powder, salt and
    7 More
    brown rice flour, baking soda, baking powder, salt, ground cinnamon, honey, vegetable oil, milk, vanilla extract, eggs, blueberries (fresh or frozen )
    35 min, 11 ingredients
  • Whole Wheat Oatmeal Blueberry Muffins
    oats, lowfat buttermilk, honey or brown sugar, oil, egg and
    5 More
    oats, lowfat buttermilk, honey or brown sugar, oil, egg, whole wheat flour, baking soda, salt, blueberries (fresh or frozen ), chopped pecans
    10 ingredients
  • Gluten-Free Coconut Blueberry Muffins
    coconut flour, coconut flour (additional), eggs and
    6 More
    coconut flour, coconut flour (additional), eggs, canola oil or 2 tbsp melted butter, coconut milk, honey, salt, baking powder, frozen blueberries
    25 min, 9 ingredients
  • 100% Whole Wheat Blueberry Muffins #2
    whole wheat flour, wheat germ, baking soda, cinnamon and
    8 More
    whole wheat flour, wheat germ, baking soda, cinnamon, brown sugar, salt, buttermilk, egg, honey, vanilla, canola oil, dried blueberries
    30 min, 12 ingredients
  • No Egg, No Oil, No Sugar Blueberry Muffins
    banana, unsweetened applesauce, salt, honey, agave syrup and
    5 More
    banana, unsweetened applesauce, salt, honey, agave syrup, flour, baking powder, vanilla, almond milk, frozen blueberries
    50 min, 10 ingredients
  • Blueberry Muffins Blueberry Muffins
    whole wheat flour, baking soda, brown sugar or honey and
    6 More
    whole wheat flour, baking soda, brown sugar or honey, cinnamon, salt, egg, beaten, buttermilk , or sour milk, oil or melted butter, blueberries
    15 min, 9 ingredients
  • Biggest Loser Mini Blueberry Muffins Biggest Loser Mini Blueberry Muffins
    wheat bran, whole wheat flour, ground flaxseed and
    9 More
    wheat bran, whole wheat flour, ground flaxseed, baking soda, ground cinnamon, salt, fat-free milk, honey, ripe medium banana, mashed with a fork, olive oil, pure vanilla extract, fresh blueberries or other berries
    12 ingredients




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