Best 5 Healthier To Die For Blueberry Muffins Recipes
Are you tired of indulging in unhealthy blueberry muffins that leave you feeling guilty? Do you crave a sweet treat without compromising your health goals? If so, you're in for a delectable surprise! This article will guide you on a culinary adventure as we uncover the secrets to creating healthier versions of the classic "to-die-for" blueberry muffins. Get ready to tantalize your taste buds with a symphony of flavors while nourishing your body with wholesome ingredients. From selecting the right flour to incorporating natural sweeteners, we'll unveil the art of crafting muffins that are not only irresistible but also better for you. So, let's embark on a journey of culinary exploration and discover the healthier side of blueberry muffins.
Here are our top 5 tried and tested recipes!
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by xonexhotxblondex
Categories Quick Breads
Time 40m
Yield 8 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
HEALTHIER TO DIE FOR BLUEBERRY MUFFINS
These muffins are so good. I double the blueberries. They are so full of antioxidants and vitamins that you can never have enough. And they taste so good.
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
- Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
- Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 60.7 g, Cholesterol 39.3 mg, Fat 7 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 176.9 mg, Sugar 36.5 g
TO DIE FOR BLUEBERRY MUFFINS
My boss had so many raspberries that she did not know what to do with them. She found this recipe and used them instead of the blueberries. They are wonderful. You only need 1/2 of the topping for one recipe. I hope that you enjoy them!
Provided by Dakota1980
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Grease muffin tins or line with paper.
- To make muffin batter, combine the first 4 ingredients.
- Place vegetable oil in 1 cup measuring sup, add egg and extract and then enough milk to fill the cup. (approximately 1/3 cup milk).
- Mix this with the dry ingredients.
- Fold in blueberries lightly.
- Fill prepared muffin cups to the top and sprinkle with crumb topping.
- To make crumb topping, combine the last 4 ingredients.
- Mix with fork and sprinkle over muffins before baking.
- Bake 20-25 minutes in preheated oven or until muffins test done.
Nutrition Facts : Calories 256.2, Fat 10.8, SaturatedFat 3.5, Cholesterol 28.7, Sodium 194.4, Carbohydrate 37.9, Fiber 1, Sugar 22.1, Protein 2.9
TO DIE FOR BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with muffin liners.
- Sift together 1 1/2 cups flour, 3/4 cup white sugar, salt, and baking powder.
- In a separate bowl, beat together the vegetable oil, egg, buttermilk, and vanilla extract.
- Gradually pour the dry ingredients into the wet mixture and whisk until combined. Gently mix in the blueberries.
- Fill 12 regular-size muffin tins about 2/3 full and lightly place the streusel on top.
- For the streusel topping, mix 1/2 cup brown sugar, 1/3 cup flour, butter cubes, and cinnamon with a fork until combined. Sprinkle topping over muffins.
- Bake them in a 400F oven for 18 minutes.
- Cool the muffins in the muffin tin for 5 minutes. Transfer muffins onto a wire rack to cool completely.
Nutrition Facts : Calories 383 cal
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are best, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing in the oven.
- Bake the muffins at a high temperature: This will help them rise quickly and develop a golden brown crust.
- Let the muffins cool completely before serving: This will help them set and make them easier to handle.
Conclusion:
These blueberry muffins are a delicious and healthy snack or breakfast option. They're made with whole wheat flour, oats, and fresh blueberries, and they're sweetened with honey instead of sugar. They're also low in fat and calories, so you can feel good about eating them.
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