33 blueberry nut muffins Recipes

  • Blueberry Nut Muffins
    all-purpose flour, white sugar, baking powder, salt, egg and
    4 More
    all-purpose flour, white sugar, baking powder, salt, egg, milk, vegetable oil, blueberries, chopped walnuts
    25 min, 9 ingredients
  • Blueberry-Orange Muffins
    quick-cooking oats, orange juice, grated orange peel and
    12 More
    quick-cooking oats, orange juice, grated orange peel, canola oil, eggs, beaten, king arthur unbleached all-purpose flour, sugar, baking powder, salt, baking soda, fresh blueberries, chopped nuts, sugar, ground cinnamon
    30 min, 15 ingredients
  • Blueberry banana nut muffins
    all-purpose flour, sugar, quick oats, whole wheat flour and
    11 More
    all-purpose flour, sugar, quick oats, whole wheat flour, baking powder, salt, cinnamon, nutmeg, milk, eggs, melted butter, vanilla, bananas, mashed, frozen blueberries, walnuts
    36 min, 15 ingredients
  • Blueberry Nut Oat Bran Muffins
    oat bran, all-purpose flour, brown sugar, baking soda and
    10 More
    oat bran, all-purpose flour, brown sugar, baking soda, baking powder, ground cinnamon, salt, applesauce, egg substitute, canola oil, vanilla extract, blueberries, chopped pecans, low fat granola
    33 min, 14 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
  • Blueberry Cheesecake Bread
    blueberry muffin mix, cream cheese, softened and
    9 More
    blueberry muffin mix, cream cheese, softened, almond extract, granulated sugar, lemon juice, egg, butter, melted, flour, granulated sugar, chopped nuts, cinnamon
    1 hour , 11 ingredients
  • Easy Low-Carb Lemon Blueberry Nut Butter Muffins
    smooth cashew butter or 8 oz smooth almond butter or 8 oz... and
    8 More
    smooth cashew butter or 8 oz smooth almond butter or 8 oz smooth peanut butter, eggs, salt, baking soda, lemon juice, drops liquid stevia, lemon extract (or to taste), blueberries (approximately ) (optional), chia seeds (optional) or 2 tbsp poppy seeds (optional)
    40 min, 9 ingredients
  • Banana Nut Muffins, Healthy
    plain yogurt, vegetable oil, egg, honey and
    10 More
    plain yogurt, vegetable oil, egg, honey, mashed ripe banana, vanilla, baking soda, salt, all wheat flour (plus or minus almond meal mixed in), frozen blueberries, almonds, oats, flax seeds, almond meal
    35 min, 14 ingredients
  • Blueberry-Coconut-Macadamia Muffins
    dried unsweetened coconut, all-purpose flour , plus and
    16 More
    dried unsweetened coconut, all-purpose flour , plus, all-purpose flour, divided, brown sugar , plus, brown sugar, divided, chopped macadamia nuts, divided, canola oil, divided, whole-wheat pastry flour (89278)or whole-wheat flour, baking powder, baking soda, salt, ground cinnamon, egg, egg white, nonfat) buttermilk (97265)or 3/4 cup nonfat milk plus 2 tsp lemon juice, butter, melted, coconut (2050)or vanilla extract, fresh or frozen blueberries
    18 ingredients
  • Blueberry and Pecan Muffins (Delia Smith)
    plain flour (5 oz), baking powder, salt, egg (size 2) and
    8 More
    plain flour (5 oz), baking powder, salt, egg (size 2), caster sugar (1 1/2oz), milk (4 fl oz), butter, melted and cooled slightly (2 oz), pure vanilla extract, blueberries (4 oz), pecan nuts, finely chopped (4oz), demerara sugar cubes, crushed, oil or butter, for brushing
    45 min, 12 ingredients
  • Low Carb Blueberry Muffins
    low-carbohydrate baking mix (i use atkins), walnut meal and
    11 More
    low-carbohydrate baking mix (i use atkins), walnut meal, artificial sweetener (i use xylitol), ground cinnamon, baking powder, salt, eggs, lightly beaten, sugar free vanilla extract, sugar free orange extract, macadamia nut oil or 2 tbsp vegetable oil, heavy cream, water, chopped fresh blueberries (may use frozen or other types of berries) or 1 cup cranberries (may use frozen or other types of berries)
    35 min, 14 ingredients
  • Banana-Blueberry Nut Muffins Banana-Blueberry Nut Muffins
    canola oil, sugar, eggs, whole-wheat flour and
    8 More
    canola oil, sugar, eggs, whole-wheat flour, dry (regular, old-fashioned ) oatmeal, baking soda, salt, cinnamon, vanilla extract, banana, chopped or mashed, fresh or frozen blueberries, chopped pecans
    35 min, 12 ingredients
  • Big Batch Bran Muffins Big Batch Bran Muffins
    natural bran, all-bran cereal, boiling water, sugar and
    8 More
    natural bran, all-bran cereal, boiling water, sugar, buttermilk, vegetable oil, molasses, eggs, beaten, flour, baking soda, salt, raisins (blueberries, nuts, dates or a combination of)
    45 min, 12 ingredients
  • Gluten Free Fruit Nut Muffins Gluten Free Fruit Nut Muffins
    rice flour, tb baking powder, oat or corn flour and
    7 More
    rice flour, tb baking powder, oat or corn flour, chopped cashews, honey, safflower oil, nonfat milk, eggs; lightly beaten, chopped dried apricots, fresh or frozen cranberries or blueberries
    20 min, 10 ingredients
  • Blueberry-Coconut-Macadamia Muffins Blueberry-Coconut-Macadamia Muffins
    unsweetened coconut, all-purpose flour, divided and
    16 More
    unsweetened coconut, all-purpose flour, divided, all-purpose flour, divided, brown sugar, divided, brown sugar, divided, macadamia nuts, chopped and divided, canola oil, divided, whole wheat pastry flour or 1 cup whole wheat flour, baking powder, baking soda, salt, ground cinnamon, egg, egg white, fat-free buttermilk, butter, melted, coconut extract or 1/2 tsp vanilla extract, fresh blueberries or 1 1/2 cups frozen blueberries
    35 min, 18 ingredients
  • Blueberry-Coconut-Macadamia Muffins Blueberry-Coconut-Macadamia Muffins
    unsweetened coconut, all purpose flour, all purpose flour and
    14 More
    unsweetened coconut, all purpose flour, all purpose flour, brown sugar, brown sugar, chopped macadamia nuts, vegetable oil , canola, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, egg, egg white, milk , butter , fluid, cultured, lowfat, butter, blueberries
    17 ingredients
  • Healthy (Ier) Blueberry Muffins Healthy (Ier) Blueberry Muffins
    all-purpose flour, whole wheat pastry flour, baking powder and
    17 More
    all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, brown sugar, canola oil, egg, egg white, low-fat buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk) or 3/4 cup fat-free buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk), melted butter (i use smart balance spread), vanilla extract, blueberries, chopped macadamia nuts, unsweetened coconut, brown sugar, all-purpose flour, canola oil, chopped macadamia nuts
    40 min, 20 ingredients
  • Fantastic Blueberry Muffins Fantastic Blueberry Muffins
    flour, sugar, baking powder, salt, egg, well beaten, milk and
    8 More
    flour, sugar, baking powder, salt, egg, well beaten, milk, oil or melted shortening, fresh or 3/4 cup frozen blueberries, flour to dust blueberries, streusel topping, sugar, butter, softened, cinnamon (or more if preferred ), chopped nuts
    22 min, 14 ingredients




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