Super EASY BLUEBERRY MUFFINS│EGG FREE, DAIRY FREE and GLUTEN FREE│HEALTHY BAKING Series
Super EASY BLUEBERRY MUFFINS│EGG FREE, DAIRY FREE and GLUTEN FREE│HEALTHY BAKING Series
I love quick and easy breakfast ideas that also taste like a yummy dessert. This delicious blueberry muffin recipe is packed with nutritious ingredients that will also satisfy your sweet tooth. They are so easy to make and require only a handful of pantry staples. They are great for meal prepping and can easily be frozen for a quick week day breakfast. I suggest making at least a double batch. These muffins are VEGAN and GLUTEN FREE - but you will not miss the eggs, butter or dairy at all. What other recipes are you interested in? Let me know in the comments.
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BLUEBERRY MUFFINS:
2 cups Rolled Oats (gluten free)
¼ cup Flax Meal
1 teaspoon Ground Cinnamon
½ teaspoon Pink Salt
¼ cup Coconut Sugar (substitute any granulated sweetener)
1 tablespoon Baking Powder
1 teaspoon Vanilla Extract
½ teaspoon Lemon Extract
¼ cup Melted Coconut Oil
18 Frozen Blueberries
2 tablespoon Unsweetened Almond Milk (substitute any plant-based milk)
TOPPING
:
2 tablespoon Melted Coconut Oil
¼ cup Rolled Oats (gluten free)
Pinch of Pink Salt
1 tablespoon Coconut Sugar (substitute any granulated sweetener)
INSTRUCTIONS:
1.
Preheat oven to 375F. In a food processor combine all muffin ingredients except blueberries and pulse lightly. Add 1/4 cup mixture to each muffin cup and press mixture into cup. Top each with 3 blueberries.
2.
In a small bowl, combine topping ingredients (oats and melted coconut oil) except coconut sugar. Sprinkle onto each muffin cup. Top each muffin with a sprinkle of coconut sugar. Bake for 18-22 minutes or until golden brown. Allow to cool completely before transferring to a wire rack. Enjoy!
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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CRANBERRY MUFFINS ☕????☕
3 tablespoon butter
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoon baking powder
1/2 cup milk
2 dried cranberries
2 teaspoon orange zest
sprinkle with pure cane sugar
bake on 380 for 35 minutes
Orange Cranberry Muffin - Moist and Delicious - Bakery quality in your own kitchen!
Orange Cranberry Muffins
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
4 Tablespoons butter, melted
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
zest of 1/2 an orange
1 1/2 cup cranberries
GLAZE:
1 cup confectionary sugar
3 Tablespoons orange juice
zest of 1/2 of orange
Preheat oven to 425. Spray your muffin tins or line them with muffin cups.
Soak the Craisins in warm water for 15 minutes; then drain. Stir in one tablespoon of the flour to coat the Craisins. Set aside.
Using a large bowl, stir or whisk together the flour, baking powder, salt, and sugar. Add the eggs, butter, oil, buttermilk, vanilla, zest of half an orange, and juice of half an orange. Stir or whisk to completely combine. Fold in the flour coated Craisins.
Spoon the batter into 12 jumbo muffin tins or 24 regular-sized muffin tins. Bake for 16 - 18 minutes for regular-sized or for 20 - 22 minutes for jumbo muffins or just until the center of each muffin is done. Remove from the oven and cool.
Once the muffins have almost cooled, stir together the powdered sugar, the other half of the orange zest, and the orange juice. Drizzle over the muffins.
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Blueberry Lemon Muffin Recipe | YouTube LIVE | Gluten Free + Paleo
These Grain Free Blueberry Lemon Muffins are perfect for your Mother's Day menu or for weekend meal prep!
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BLUEBERRY LEMON MUFFIN RECIPE
6 eggs, beaten
¼ cup apple sauce
½ cup melted coconut oil
1 tsp. vanilla
¼ cup maple syrup
½ cup coconut flour
½ tsp. salt
¼ tsp. baking soda
1 tbsp. lemon zest
½ cup fresh blueberries
DIRECTIONS:
Preheat oven to 350 degrees.
Whisk together the eggs, apple sauce, coconut oil, vanilla extract, and maple syrup.
Add in coconut flour, sea salt, baking soda, and lemon zest and stir until everything is well combined. Gently fold in blueberries.
Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.
Nutrients per muffin; Calories: 141; Total Fat: 11.7g; Saturated Fat: 8.8g; Cholesterol: 87mg; Carbohydrate: 7g; Dietary Fiber: 1g; Sugars: 5g; Protein: 3.4g
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Blueberry Muffins Recipe with Streusel Topping
#BlueberryMuffins
Who needs boxed blueberry muffin mix when you can make these quick, easy, moist, and delicious homemade blueberry muffins from scratch! Use fresh or frozen blueberries to make these blueberry muffins and feel free to add in extra blueberries to have more flavor.
Blueberry Muffin Recipe- Yields 10 medium sized muffins
1 1/2 cup all-purpose flour
1/2 Cup + 1 tbsp granulated sugar
1/8 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 large egg
½ cup milk (I used 2%)
1 tsp vanilla extract
6-7 oz. blueberries (I used frozen, but you can use fresh. Make sure you rinse the blueberries and blot them dry a few times with paper towels to avoid them leaking into your batter.)
Streusel Topping
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp brown sugar
2 tbsp unsalted butter
Directions
1. Pour all-purpose flour, granulated sugar, salt, and baking powder into a large bowl and whisk together. Make sure any all-purpose flour clumps are broken up.
2. In a smaller bowl, add vegetable oil, one egg, milk, and vanilla extract and whisk together until all of the ingredients are combined.
3. Pour the wet mixture into the dry mixture and whisk together, scraping down the sides as necessary. Fold in fresh or frozen blueberries to the mixture, making sure you do not over mix the blueberries since this will result in a bluish gray batter. As soon as you start to see color in the mixture, stop mixing.
4. To make the crumb topping, add all-purpose flour, granulated sugar, brown sugar, and cold unsalted butter and mix by hand or using a pastry cutter. Mix until it starts to form crumbs.
5. This muffin recipe will make 10 medium sized muffins, so pour water into the two muffin cups that will not be used on the muffin pans. This helps bake the blueberry muffins evenly. Line the muffin pan with muffin liners or grease the cups if you choose not to use muffin cup liners.
6. Add the batter to each muffin cup and try to fill each one as evenly as possible. Then add the crumb topping to the top of each muffin, covering it completely.
7. Bake in a 400 degree preheated oven for about 12 to 15 minutes.
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