How To make Double Berry Muffins
Vegetable cooking spray -- (optional) 1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Granulated sugar
1 tb Baking powder
1/2 ts Salt (optional)
1 c Orange juice
1/4 c Margarine; melted
2 Egg whites; lightly beaten
3/4 c Blueberries, fresh or frozen
1/4 c Raspberry all-fruit spread
Preheat oven to 400 F. Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray. In medium bowl, combine flour, wheat germ, sugar, baking powder and salt; mix well. In small bowl, combine orange juice, margarine and egg whites until well blended. Add to flour mixture, stirring just until dry ingredients are moistened. Gently stir blueberries into batter. Fill muffin cups half full with batter. Spoon 1 teaspoon fruit spread in center of each muffin; top with remaining batter. Sprinkle with additional wheat germ, if desired. Bake 20 to 22 minutes, or until goldenn brown. Serve warm. NOTES: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen muffins, unwrap. Microwave on High (100% power) about 30 seconds for each muffin. Per serving (1 muffin): About 170 cal, 4 g pro, 30 g car, 1 g fat, 5% cal from fat, 0 mg chol, 180 mg sod. Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias
How To make Double Berry Muffins's Videos
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Double Chocolate Muffins with chocolate chips
Here is the recipe; 2 large eggs,3/4 cup sour cream/yogurt (170g),1/2 cup milk (120ml),1 tbsp vanilla ,1-3/4 cups all-purpose flour (210g)2/3 cup unsweetened cocoa powder (60g),1 cup granulated sugar (200g),1 1/2 tsp baking powder,1 teaspoon baking soda,3/4 tsp salt,2 cup semi-sweet chocolate chips,1/2 cup vegetable oil (120ml)
Healthy Dessert or Snack Idea: Blueberry Muffins???? #healthydessert #glutenfree #healthyrecipes
Healthy Blueberry Muffins???? This recipe is gluten-free, refined sugar-free & dairy-free! These muffins are so moist and super delicious????
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This recipe makes about 10 muffins
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Ingredients
2 mashed bananas
2 eggs
1/4 cup peanut butter (60 ml)
1/3 cup gluten-free oat/almond flour (80 ml)
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup blueberries fresh/frozen (240 ml) (I used wild blueberries)
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1. Mix the wet ingredients together
2. Add the dry ingredients and stir until combined
3. Fold in the blueberries
4. Spoon to muffin pan lined with muffin liners
5. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15-20 minutes
6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool and enjoy! (Store in an air-tight container)
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#healthydessert #glutenfree #blueberrymuffins
How To Make The BEST Double Blueberry Muffins
Double Blueberry Muffins Resipe. Enjoy ! Do not forget to comment, share, favorite and subscribe for more updates ! More Recipes :
MY FAMOUS MOIST DOUBLE BLUEBERRY MUFFINS
#Blueberrymuffins #Bakealegandletsdigithomestead
#Familyrecipe
Hello everyone and welcome back . Today is 105 outside so I decided to make my infamous blueberry muffins. I hope tou love the video and the recipe which will be posted down below. Super moist double blueberry muffins is my family favorite recipe. Super quick and so easy to whip up. SUBSCRIBE SMASH THE LIKE BUTTON LEAVE A COMMENT AND IF YOU MAKE THEM TAG ME IN YOUR VIDEO. HAVE A BLESSEDWONDERFUL DAY ????
INGREDIENTS:
1 1/2 STICKS OF ROOM TEMPERATURE BUTTER ????
1 1/2 CUPS OF SUGAR
3 EXTRA LARGE EGGS ????
1 CUP OF SOUR CREAM
1 1/2 TSP OF PURE VANILLA EXTRACT
1/4 CUP OF WHOLE MILK
2 1/2 CUPS OF ALL PURPOSE FLOUR
2 TSP of BAKING POWDER
1/2 TSP OF BAKING SODA
1/2 TSP OF KOSHER SALT
2 CONTAINERS OF FRESH BLUEBERRIES
MAKES 12 TO 16 LARGE MUFFINS
BAKE AT 350 FOR 25 TO 20 MINUTES
CREAM SUGAR EGGS VANILLA MILK
THEN ADD YOUR DRY INGREDIENTS AND ONLY MIX UNTIL INCORPORATED DO NOT OVER MIX FOLD IN YOUR BLUEBERRIES TO NOT BREAK THEM.
USE AN ICE CREAM SCOOP FOR THE SAME SIZE PORTIONS
BLUEBERRY MUFFINS | Super Easy Moist & Fluffy Recipe | Beginner Friendly
BLUEBERRY MUFFINS
✔️Ingredients
2 large eggs
1 cup [240 ml] fresh milk
1/2 cup [120 ml] vegetable oil
1 tsp [5 ml] vanilla extract
1/2 cup [100 grams] granulated sugar
1/2 cup [100 grams] light or dark brown sugar
2 & 1/2 cups [320 grams] all purpose flour
1 tbsp baking powder (double acting)
1/2 tsp salt
350 grams canned or fresh blueberries (may adjust amount as desired)
⁉️READ ME
•Muffins are very easy to make when it comes to ingredients and mixing process. But some important factors must be considered when baking muffins to prevent fail such as follows;
-Do not overmix the batter.
-Make sure to use fresh leavener or baking agent (powder/soda).
-Do not open the oven door while baking until the muffin is nearly done.Opening the oven door too early could deflate the muffin.
-Do not overload muffins with heavy add-ons(ex..blueberries, raisins, choco chips or any fruits). Such dense muffin are less likely to dome or rise.
-Batter consistency may affect if adding/using canned fruits with light or thick syrup. Juice from the fruits can add moist to the muffin thus adds hydration ti the batter.
-Type of sugar may also affect the muffin’s texture. If the recipe calls for brown sugar which is naturally moist so it consequently makes the muffin softer & moister.Thus, using pure white sugar may result to a different texture.
-Check temperature accuracy. Temp. can be set up to 220C for the first 5 to 7 mins. of baking the muffins to get a good rise then reduce the temp. for the remaining baking time.
-Baking time may also depend on the size of muffin.
-For some may want a puffed muffin top, that may require an addition of flour.
⚖️YIELD: 8 pcs. large muffin size (130-140 grams each)
Muffin Liner Size: Base - 2”, Top - 3”, Depth - 2.5 “
????Preheat Oven @ 220C the reduce to 180C & bake for 20-30 mins. or insert toothpick on muffin to test until it comes out clean.
*Baking time may depend on oven specification.
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