Blueberry Zucchini Muffins


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Yea. I just made healthy muffins. Wait what?
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These muffins are loaded with good things like shredded zucchini, fresh blueberries and whole wheat flour. Greek yogurt is a healthier alternative to butter/oil to keep these muffins moist. Cinnamon adds flavour and according to google, it’s pretty good for you too!
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If you’ve never tried baking with zucchini, you’re probably feeling a little skeptical. I know I was at first, until I baked this double chocolate zucchini bread. It immediately became one of my favourite indulgent breads to bake, and my manly man housemate totally approved and managed to eat a slice every day for a week! You totally can’t taste any sort of zucchini/vegetable flavour in that bread or these muffins.
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These muffins are bursting with fresh blueberries and I love how pretty the green and blueish-purple looks. These are the perfect springtime muffin after a long winter season, I hope you enjoy them as much as I did!
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Blueberry Zucchini Muffins
Yields: 12 muffins 

Ingredients:
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
zest of 1 lemon
3/4 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup greek yogurt
1 1/2 cups zucchini, shredded
1 cup blueberries (fresh or frozen)
Directions:
Preheat your oven to 350ºF. Line a muffin tin with 12 liners.In a small bowl, stir together the flours, salt, baking powder, baking soda, cinnamon, and lemon zest.  In a large bowl, beat together the sugar, eggs, vanilla and greek yogurt.  Slowly stir in the flour mixture until just incorporated.  Fold in the zucchini and blueberries.Scoop 1/4 cup batter each into the wells of your lined muffin tin.  Bake  for 20-25 minutes, until a toothpick comes out clean.  Cool slightly in the pan, then remove to a wire rack to cool.Store in an airtight container – can be frozen, well wrapped, for up to two months.
—SOURCE—
adapted from Cooking Ala Mel

 

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Oatmeal Blueberry Applesauce Muffins

IMG_4728Sorry for my absence this past week! I caught a nasty bug earlier this week that had me throwing up all night and left me bed-ridden for 3 days after. Today is the first day I’m feeling somewhat normal and have managed to have more than a small piece of toast in my system. The thought of any kind of food other than tiny pieces of toast and chicken noodle soup had made me really nauseous but this morning I woke up bright and early craving eggs, bacon and blueberry muffins. My fingers are crossed that my appetite is back for good and here to stay!
IMG_4723It probably took about half an hour from start to finish to have these oatmeal blueberry applesauce muffins freshly baked and ready to eat in front of me. Whole wheat flour and oats along with applesauce and fresh blueberries make these a somewhat healthier breakfast option and I’m happy to say that I’m already craving another one 🙂 I hope you have a fabulous weekend!

Oatmeal Blueberry Applesauce Muffins

Yields: 12 muffins

Ingredients:
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Directions:
Preheat oven to 375˚ F.

Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.

Bake for 16-18 minutes, until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.

—SOURCE—
slightly adapted from Joy the Baker

“Best” Blueberry Muffins

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I know, I know. Best blueberry muffins? That’s a pretty big title for this recipe, seeing as there are probably thousands of other blueberry muffin recipes out there. But these muffins are truly incredible. They are slightly more complicated to make than a typical muffin recipe, but the extra effort is honestly so worth it.

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These muffins are literally bursting with fresh, juicy blueberries and topped with a homemade blueberry jam. These truly are one of my favourite muffins of all time, they’re that good!  Bake them today! Share one with a friend and keep the rest for yourself! Or share a few more! Your friends will love you and you will still have plenty of muffins for yourself!

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Best Blueberry Muffins

Yields: 12 muffins

Ingredients:
For the Lemon-Sugar Topping
1/3 cup sugar (2 1/3 oz)
1 1/2 teaspoons lemon zest (about 1 lemon)

For the muffins:
2 cups (about 10 oz) fresh blueberries
1 1/8 cups sugar (8 oz) plus 1 teaspoon
2 1/2 cups (12 1/2 oz) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs, at room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

Directions:
To make the topping: Combine the lemon zest and sugar in a small bowl and rub together with your fingertips until fragrant.

Preheat the oven to 425 F with a rack in the upper third.  Spray your muffin tin with nonstick cooking spray.

Combine 1 cup of the blueberries along with 1 teaspoon of sugar in a small saucepan.  Bring to a simmer over medium heat, mashing the berries with a spoon and stirring frequently.  Continue cooking until the berries break down and the mixture has a thick jam-like consistency; the volume should be reduced to about 1/4 cup.  Transfer to a small bowl and cool to room temperature.

In a large bowl, whisk the flour, baking powder and salt together.  In another large bowl, whisk the remaining 1 1/8 cups of sugar and the eggs together until pale yellow and thick.  Whisk in the butter and oil until combined.  Add the buttermilk and vanilla and whisk to incorporate fully.  Add the wet ingredients to the flour mixture along with the remaining 1 cup of blueberries.  Use a rubber spatula to gently fold until the dry ingredients are just moistened – the batter will be lumpy, that’s fine.  Don’t overmix.

Divide the batter evenly among the prepared wells of the muffin pan – each well should be completely full.  Add one teaspoon of the blueberry jam to the center of each well of batter.  Use a skewer to gently swirl the jam into the batter.  Sprinkle the muffins with the lemon sugar.

Bake for 17-19 minutes, or until the tops of the muffins are golden and they spring back when gently pressed.  Transfer the muffin pan to a wire rack and let the muffins cool for 5 minutes before removing them to cool completely.

—SOURCE—
Tracey’s Culinary Adventures, from Cook’s Illustrated

Banana Crumb Muffins

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These muffins are so quick and easy to make, and oh so satisfying. The banana flavour really shines through without any other flavours to compete with, and the sugar crumb topping makes every bite feel like a treat! The best part about these muffins is that you don’t need an electric mixer to make these, so less to clean afterwards!

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Banana Crumb Muffins

Yields: 10 muffins

Ingredients:
For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
½ teaspoon cinnamon
1/3 cup butter, melted

For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:
Preheat oven to 375°.  Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

—SOURCE—
Annie’s Eats, from Allrecipes

Lemon Poppyseed Muffins

I’m pretty sure I’ve said this before, but lemon and poppyseed is such a perfect combination. They just seem to go perfectly, hand in hand.

The feeling I get when I see a recipe incorporating both lemon and poppyseed is similar to the feeling I get when I see an elderly couple holding hands.

Well, maybe not quite like that. But a good feeling, either way 😛

Lemon Poppyseed Muffins

Ingredients:
2 cups cake flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon poppyseeds
2 large eggs
1/2 cup plain yogurt
1/4 cup oil
3 tablespoons fresh lemon juice
2 1/2 teaspoons finely grated lemon zest
1 teaspoon almond extract

Directions:
Heat oven to 350 degrees F. Grease or line a 12-cup muffin pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in sugar and poppyseeds until combined.
In a large mixing bowl, whisk together eggs, yogurt, oil, lemon juice, lemon zest and almond extract until combined; stir in dry ingredients until just combined.

Divide batter into muffin cups. Bake for 20-23 minutes or until golden brown around edges. Cool five minutes before removing from pan.

Source: Sugar Plum

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