Lemon Blueberry Muffins Youtu
Start your day off right with light, fluffy lemon blueberry muffins that are easy to make.
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These fast and easy lemon blueberry muffins are packed with blueberries and lemon flavor! They are simply perfect for breakfast on the go, a lunchbox treat, or even breakfast in bed.
RECIPE WITH PRINTABLE INSTRUCTIONS ON MY WEBSITE ►
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???? INGREDIENTS NEEDED FOR THIS RECIPE
For The Topping
⅔ cup (86 g) all-purpose flour
⅓ cup (70 g) light brown sugar, packed
1 tablespoon lemon zest, from 1 large lemon
¼ cup (57 g) unsalted butter, melted
For The Muffins
½ cup (114 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
¾ cup (150 g) plain Greek yogurt, room temperature
1 tablespoon lemon juice, from 1 large lemon
1 tablespoon lemon zest, from 1 large lemon
2 teaspoons vanilla extract
2 cups (260 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (148 g) fresh blueberries
???? TOOLS USED IN THIS VIDEO
Mixer:
Scoop:
Muffin Pan:
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BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert Person
The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert Person
In this episode, Claire Saffitz is back with a familiar teacher – her mom, Sauci. Join them as they team up to make delicious homemade blueberry muffins, with a surprising twist: sour cream. Watch as Sauci guides Claire through the process, and together, they create mouthwatering blueberry muffins that are sure to satisfy your cravings. Don't miss this dynamic duo in action as they share their easy and tasty muffin recipe!
#clairesaffitz #dessert #blueberry
Ingredients:
Frozen blueberries
1 stick butter, room temp
1/2 cup granulated sugar
1 egg
1 tablespoon lemon zest
1 cup plus1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sour cream
1/2 teaspoon vanilla
Chapters:
00:00 Intro
02:45 Ingredients & Special Equipment
04:36 Make the Batter
11:40 Portion the Batter
14:00 Remove and Cool
15:59 Serve
18:51 Cat cam: Treat time
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Video Series
Produced, Directed, Camera by: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Haldane McFall
Assistant Editor: Asher Rogers
Character Designer/Animator: Jack Sherry
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
Blueberry Muffins with only 8 ingredients
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⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Jumbo Lemon Blueberry Muffins Recipe Just Like Costco's
Love Costco's lemon blueberry muffins, but hate the long lines? I'll show you how to make my homemade muffins recipe that tastes just as good (if not better!). My muffins are moist, fluffy, and bursting with juicy blueberries and tangy lemon flavor. Plus, baking them at home means you get to enjoy them fresh out of the oven. And there’s no standing in line!
Chapters:
0:00 On this episode of Bigger Bolder Baking...
0:15 Dry ingredients
0:32 Wet ingredients
1:47 What is a Costco?!
2:31 Finishing the batter
3:15 Adding batter to JUMBO muffin pan
4:34 Baking instructions
4:44 Gemma's Costco fan encounter
5:19 The muffins are done! Let's taste
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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