Multigrain Blueberry Muffins

 

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Whole Wheat Blueberry Muffins Recipe

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Whole Wheat Blueberry Muffins

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How to Make Whole-Grain Blueberry Muffins | Extra Sharp | Real Simple

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Ingredients ⅓ cup whole wheat flour ⅓ cup soy flour ⅓ cup rye flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 tablespoon vegetable oil 1 egg, beaten 1 cup buttermilk 1 tablespoon molasses. Ingredients 1¼ cups whole-wheat flour, spooned and leveled* 1 cup old-fashioned rolled oats ¼ cup flaxseed meal (available at natural-food stores) ¼ cup. 1/4 cup (scant) canola oil. zest of one lime.

1 egg. 3/4 cup blueberries. Preheat oven to 400 F. In a microwave-safe bowl, mix oats and milk together and microwave on high for about 3 min until oats are cooked.

Or cook them on the stovetop if, like me, you don’t own a microwave. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins. In a bowl whisk together the egg and sugar, stir in milk, applesauce, yogurt and vanilla. Mix in the flour and baking powder, then slowly fold in the blueberries.

Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large. Ingredients.

1/2 cup all-purpose flour; 1/2 cup cornmeal; 1/2 cup quick-cooking oats; 1/4 cup whole wheat flour; 1/4 cup packed brown sugar; 3 tablespoons toasted wheat germ. Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk flours, oat bran, baking powder, baking soda, and salt in a medium.

In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda. In a separate bowl, whisk yogourt with honey, oil and egg. Make a well in the dry ingredients and pour in the wet ingredients. Stir until dry ingredients are just moistened.

In a large bowl, combine multigrain hot cereal with flour, baking powder, sugar and salt. Make a well in the center of the dry ingredients, add eggs, oil and milk. Mix liquids and stir into dry ingredients until just mixed through and no dry flour spots.

List of related literature:

Mix the cinnamon and sugar for the topping, and sprinkle it over the blueberries on top of the muffins.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Variations: Sprinkle muffins with sugar or sugar and cinnamon before baking or add 1/2 cup raisins, currants, or floured blueberries to the batter.

“Edible and Useful Plants of California” by Charlotte Bringle Clarke
from Edible and Useful Plants of California
by Charlotte Bringle Clarke
University of California Press, 1978

Stir together the flour, oats, sugar, baking powder, salt, and ¾ cup of the blueberries in a medium bowl.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

WHY THIS RECIPE WORKS Ultimate blueberry muffins should be packed with blueberry flavor and boast a moist crumb.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Toss blueberries with remaining 1 tablespoon flour, and gently fold into batter.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

You can also omit the jam, throw 2 cups/300 g fresh blueberries into the batter, and turn these into fantastic gluten-free blueberry muffins.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Add 1½ cups fresh blueberries to flour mixture and gently toss before combining with yogurt mixture.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

WHY THIS RECIPE WORKS With a successful gluten-free Blueberry Muffin recipe under our belts, we decided to try a different take using a similar base.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS Blueberry muffins should be packed with blueberry flavor and boast a moist crumb.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Toss blueberries with remaining 1 tablespoon bake mix; gently fold into batter.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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3 comments

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  • I am so glad I found your channel, I am jumping with excitement binge watching all. I started keto 7weeks ago and I am down 22lbs. Craving some sweets, no more. Thanks. I did sub

  • This recipe was so easy, and delicious. I only had wheat bread flour, but wow, the muffins came out supper fluffy and soft. I also  used Splenda instead of sugar. Kids ate them all up in 5 min. Thanks a bunch Ladies!

  • This is the first time I’ve ever seen muffins without milk, it’s interesting but the muffins look a wee-bit on the dry and dense side. I think this may be better for tea time than for an actual snack by itself.