HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
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Xeno Gogeta
[email protected]I love the healthy ingredients in these muffins.
Ch Kamran
[email protected]These muffins are a perfect grab-and-go breakfast.
Pop Me
[email protected]I made these muffins with gluten-free flour and they turned out great!
Agribina Museve
[email protected]These muffins are a great way to use up leftover carrots.
Sharif
[email protected]I'm definitely going to make these muffins again. They're so good!
Rahim shah Khan wazir
[email protected]These muffins were a nice change from the usual chocolate chip or blueberry muffins.
Shoiab Akhtar
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Hameed Msd
[email protected]These muffins were really easy to make, but they didn't rise very well.
Jamie Gibson
[email protected]I found the flavor of these muffins to be a bit bland. I think they could have used more spices.
D, Bright
[email protected]These muffins were a little too dry for my taste.
Gehad Gaber
[email protected]I love that these muffins are healthy and delicious. They're a great way to get my kids to eat their carrots.
Rupen Kafle
[email protected]These muffins are so easy to make, and they're perfect for a quick breakfast or snack.
Joey Gutierrez
[email protected]I'm not usually a fan of carrot cake, but these muffins changed my mind. They're so light and fluffy, and the blueberries add a nice sweetness.
Eric Spicer
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
thenjiwe maduma
[email protected]These muffins were a hit with my family! They're moist, fluffy, and full of flavor. I loved the combination of blueberries and carrots - it was unique and delicious.