256 blueberry muffins whites Recipes

  • Blueberry Muffins - Low Calorie
    all-purpose flour, sugar, baking powder, salt, egg whites and
    4 More
    all-purpose flour, sugar, baking powder, salt, egg whites, orange juice, applesauce (unflavored), vanilla, blueberries (fresh or frozen )
    27 min, 9 ingredients
  • Blueberry Muffins with Streusel Topping
    sugar, all-purpose flour, ground cinnamon, butter and
    13 More
    sugar, all-purpose flour, ground cinnamon, butter, all-purpose flour, ground or sifted stone-ground blue, white , or yellow cornmeal, sugar, baking powder, salt, grated lemon rind, egg, lightly beaten, milk, vegetable oil, fresh or frozen blueberries, all-purpose flour, sugar
    17 ingredients
  • Jumbo Blueberry Muffins (or Cranberry)
    eggs, milk, oil and
    7 More
    eggs, milk, oil, vanilla extract (1 tsp almond and if you re using cranberries), butter flavor extract (don tsp worry if you don tsp have it), flour, white sugar, baking powder (yes, 8), salt, blueberries (if you want a true-blue muffin, mash part of the ) or 4 cups cranberries (if you want a true-blue muffin, mash part of the )
    35 min, 10 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
  • Zucchini-Blueberry Muffins
    shredded zucchini (about 1/2 of 1 large zucchini) and
    15 More
    shredded zucchini (about 1/2 of 1 large zucchini), applesauce, old fashioned oats, white flour, whole wheat flour, egg, white sugar , plus, white sugar, brown sugar, lemon juice or 2 tsp lemon zest, baking powder, baking soda, salt, cinnamon, vanilla, blueberries
    45 min, 16 ingredients
  • Cheryl's Healthy Blueberry Muffins - Ww Points = 1
    fiber 1 cereal , original, unsweetened applesauce and
    11 More
    fiber 1 cereal , original, unsweetened applesauce, nonfat milk, egg whites (i use liquid ), all-purpose flour, whole wheat flour (or you can even use all whole wheat and no white flour), baking powder, ground cinnamon, baking soda, salt, toasted wheat germ (optional), blueberries (fresh or frozen )
    30 min, 13 ingredients
  • Ultimate Blueberry Muffins
    granulated sugar, all-purpose flour, ground cinnamon and
    12 More
    granulated sugar, all-purpose flour, ground cinnamon, butter or 3 tbsp margarine, all-purpose flour, granulated sugar, brown sugar, baking powder, salt, milk, egg, lightly beaten, butter or 1/4 cup margarine, melted, grated lemon , rind of, white chocolate chips, fresh blueberries or 1 1/2 cups frozen blueberries
    45 min, 15 ingredients
  • The Best Blueberry Muffins
    margarine, applesauce (nearly), sugar, egg white, vanilla and
    9 More
    margarine, applesauce (nearly), sugar, egg white, vanilla, lemon juice, baking powder, salt, fresh blueberries or 1 cup thawed blueberries, all-purpose flour, low-fat buttermilk, cinnamon, nutmeg, sugar (turbinado is better)
    35 min, 14 ingredients
  • Fat-Free Blueberry Muffins
    fresh blueberries (wash & drain if fresh , thaw if frozen... and
    10 More
    fresh blueberries (wash & drain if fresh , thaw if frozen) or 2 cups frozen blueberries (wash & drain if fresh, thaw if frozen), minus 1 tbsp. hodgson mills whole wheat graham flour, oat bran flour, baking powder, salt, cinnamon, brown sugar , packed, egg whites, plain fat-free yogurt, minus 1 tbsp. applesauce, graham flour , to toss blueberries
    30 min, 11 ingredients
  • Low Calorie Blueberry Muffins
    flour, baking powder, salt, cinnamon, water, orange zest and
    5 More
    flour, baking powder, salt, cinnamon, water, orange zest, egg whites, cream of tartar, sugar, vanilla extract, fresh blueberries or 1 cup frozen blueberries
    20 min, 11 ingredients
  • The No-Fat Blueberry Muffins Recipe
    all-purpose flour, baking soda, baking powder and
    6 More
    all-purpose flour, baking soda, baking powder, granulated sugar, salt, egg whites, skim milk, fresh blueberries or 1 cup frozen blueberries
    29 min, 9 ingredients
  • Otis Spunkmeyer Blueberry Muffins Otis Spunkmeyer Blueberry Muffins
    blueberries in liquid (rinse lightly and drain) and
    10 More
    blueberries in liquid (rinse lightly and drain), white cake mix, instant vanilla pudding, eggs (beaten ), vegetable oil, milk, streusel topping, sugar, flour, cinnamon, mix and cut in 1/4 cup oleo and sprinkle on muffins
    11 ingredients
  • Blueberry Muffins (Fat & Wheat Free) Blueberry Muffins (Fat & Wheat Free)
    rolled oats, oat bran, baking soda, cinnamon and
    6 More
    rolled oats, oat bran, baking soda, cinnamon, unsweetened applesauce, honey, vanilla, nonfat milk, egg whites, lightly beaten, frozen blueberries (defrosted and well-drained)
    45 min, 10 ingredients
  • Triple Orange-Glazed Blueberry Muffins Triple Orange-Glazed Blueberry Muffins
    white sugar, margarine, melted, ground nutmeg, cinnamon and
    10 More
    white sugar, margarine, melted, ground nutmeg, cinnamon, milk, pure vanilla extract, baking powder, all-purpose flour, orange zest, blueberries (fresh or unthawed frozen), margarine, melted (divided ), orange juice, fresh, warm water, powdered sugar
    35 min, 15 ingredients
  • Blueberry Muffins - Fat-Free, Sugar-Free, Cholesterol-Free Blueberry Muffins - Fat-Free, Sugar-Free, Cholesterol-Free
    all-purpose flour, whole wheat flour, baking powder and
    7 More
    all-purpose flour, whole wheat flour, baking powder, baking soda, egg whites, unsweetened applesauce, unsweetened blueberries, orange juice, vanilla extract
    25 min, 10 ingredients
  • Low Fat Microwave Blueberry Muffins!!!!! Low Fat Microwave Blueberry Muffins!!!!!
    plain flour, wholemeal self-rising flour, white sugar and
    8 More
    plain flour, wholemeal self-rising flour, white sugar, baking powder, bicarbonate of soda, ground cinnamon, ground mixed spice, egg white, buttermilk, vegetable oil, fresh blueberries or 1 1/4 cups frozen blueberries
    19 min, 11 ingredients
  • Spelt Blueberry Muffins With Struesel Topping Spelt Blueberry Muffins With Struesel Topping
    egg, milk, oil, white spelt flour, whole spelt flour and
    7 More
    egg, milk, oil, white spelt flour, whole spelt flour, sugar, baking powder, salt, blueberries (i use fresh , but if you use frozen, donf tsp thaw them), brown sugar (packed), flour, cinnamon
    40 min, 12 ingredients
  • Stinson Beach Blueberry Muffins Stinson Beach Blueberry Muffins
    eggs, brown sugar, canola oil, heavy whipping cream and
    8 More
    eggs, brown sugar, canola oil, heavy whipping cream, vanilla extract, ground nutmeg, white flour, whole wheat flour, salt, baking powder, chopped toasted almond, fresh blueberries or 1 cup frozen blueberries
    50 min, 12 ingredients




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