I’ve never had to soak or scrub on this pan. Do you think if I used a maple flavored only syrup no butter flavors (store brand) would effect flavor, sugars, end results?? Loved These! Its a firm family favourite, hubby, kids, they all love it! Would you look at those blueberry-studded beauties? Used maple syrup, almond oil and coconut oil ▸ Categories baked goods, breakfast, fast breakfasts, favorites, Independence Day, naturally sweetened, nut free, pantry friendly, recipes, snacks, soy free, spring, summer, tomato free ▸ Ingredients blueberries, honey, muffins, Vegetable enthusiast. Just wondering can I double this recipe to make a cake?! Blueberry, flour coating tip, awesome. So maybe you could delete my previous post (October 9) :) Delicious. Using a large spoon fold in the rest of the flour in 2-3 batches alternating with the blueberries.  Stir only until the dry ingredients are no longer visible. Start by preheating the oven to 375 F/190 C. Line the bottom of a 24 cm (9.5 inch) spring form pan with baking paper, lightly grease the sides and dust with a little flour. Made with old fashioned rolled oats, whole wheat flour, honey, Greek yogurt and lots of blueberries, this breakfast So, so good! I tried it this morning, and added some oats for additional chewiness. I know these won’t last long! Time would be longer, but I can’t say for sure without trying it. Do not overstir the batter. They’re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Hi Caitlin, I’m sorry to hear that. I love this recipe. It is so hard to find a recipe using honey instead of sugar!! Good to hear it still turned out, Judy! You can make these wholesome muffins from scratch with basic grocery store ingredients. I’m glad they turned out so well and now are a new favorite. They are absolutely perfect and more. Thanks for taking the time to comment. Remove from the oven and leave to cool for 10 minutes.  Gently run a spatula around the cake and remove the ring.  Allow the cake to cool completely before drizzling the lemon icing and sprinkling the lemon zest over the top. thanks. Hi! Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. I used EVOO, tasted the batter and had major regrets cuz it was very very olivey, but I ate a couple out of the oven and found the flavour baked out mostly and that the blueberries’ sweetness softens it as well (heads up for everyone else’s who uses evoo, coconut oil is really expensive).  Do not overmix. Hi Ellen, I haven’t tried it with these. Have been seeking a good Blueberry Muffin recipe and I found yours this one to be delicious. Hi Kate, As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). I would suggest trying my banana coconut muffins. I made a few changes to accommodate what I had in the kitchen. Better than any blueberry muffin recipes I have followed. They turned out great! For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds. X. I added extra fresh blueberries and some chopped walnuts. I made 24 mini muffins (baking 10 minutes in nervousness) and 5 regular muffins with this recipe! You could try oat flour if you need a gluten free option. Looking forward to making more of your recipes. Made with fresh blueberries, lemon, creamy yogurt they are also packed with nutrition and less sugar than most other muffins out there! Place the muffin tin on a cooling rack to cool. Thank you for sharing, April! They are either not very delicous or not quite healthy. We Like to share but syrup is $10 to $12 per 12oz. This may be my new favorite blueberry muffin recipe, at least for now. Mmmmm. My only wish is that if you can provide a rough estimate of # of mini muffins your recipe will make and maybe give a idea of bake time for mini muffins. Do you have an issues with other recipes of your baked goods turning out drier? Grease and flour muffin pan or use paper liners. Anyway, I digress. Spoon the blueberry batter evenly into the muffin tin. Make ahead, use frozen or fresh blueberries, or even raspberries. They’re lower in overall sugar content compared to coffee shop muffins. All rights reserved. Hi Denise! Thank you again, Kate! I would suggest the recommended amount but they do vary slightly. In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Everting in Hawaii is more xpensiv (even letters),lol. I threw in some flax seeds and pecans. I used stone ground organic AP flour, and regular low-fat yogurt. It didn’t create a nice top layer? These blueberry oatmeal muffins are simple, wholesome, and satisfying. I normally don’t love muffins, but my partner and i LOVED these! I used a mix of blueberry and vanilla Greek yogurt (2 Good brand) that were in my fridge. They look great, but we found the texture lacking. After he took his first bite, my husband said, with a smile,“These are quite tasty!”. I tried the recipe close to as written using whole wheat flour, coconut oil, plain low-fat (not Greek) yogurt, about 1-1/4 cup of blueberries And date sugar for the topping. I may have ate three. Could I substitute apple sauce for the oil? Our free email newsletter delivers new recipes and special Cookie + Kate updates! Check out my oat flour post for help! Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I enjoy trying your recipies,..and they ALWAYS turn out delish! To make the lemon icing combine the icing sugar with the lemon juice and stir until smooth.Â. I would’t know for sure without trying it, but I don’t think it would work how you would think. A single serving healthier version of those delicious blueberry muffins we all love. This is the only “profesional” grade. I was going to make again today but with chocolate instead of blueberries, is that a sin? Thanks for that Kate, they turned out delicious!  Set aside. Even my husband – who doesn’t eat these kinds of breakfast foods – ate 2! Beat together the eggs, vanilla, sugar and oil for 2 minutes until light and fluffy.  Gradually add half of the flour mixture alternating with the milk. You’re welcome, Carol! Fantastic recipe! Looking forward to your advice! Could you also share a whole wheat chocolate yogurt muffin recipe please? I have made these over and over, love! My 3 year old loved them as well. Hi Carrie, I’m sorry to hear that! 10/10! Yes, it should. I just made these with plain medium fat yoghurt instead of Greek and they rose quite well. (It's all free.). If you are looking to making those different ones, check out some of my other muffin recipes. Blueberry Muffin Streusel Cake is so easy to make that your kids can bake up this blueberry muffin streusel recipe for Mother���s Day or Father���s Day, too. The first time I made these are used 100% whole wheat flour and they turned out great. Hi Amanda! Hi! I followed the recipe as written (used the regular whole wheat flour vs. white whole wheat), leveled off all measured ingredients, baked at 400 for 16 min, and allowed to cool in the pan on a wire rack. I too added about 1/4 cup good quality peach flavored yogurt to my Greek yogurt to make 1 cup needed for recipe. My muffins turned out amazing I added a banana to it. Cooked 400 for 21 minutes total. Thank you for this recipe- I love that there is no white sugar. We love this healthy blueberry muffin recipe for breakfast or as a snack! Thank you, C&K. So I was going to use the milk and vinegar substitute but I totally forgot to put that in and baked it without it and it turned out surprisingly okay. I am always happy with all I have tried! Directions for: Healthy Blueberry-Carrot Muffins Ingredients Cooking spray 1 ½ cups blueberries 2 cups whole wheat pastry flour or white whole wheat flour 2 tsp baking powder 1 tsp ground cinnamon ½ tsp fine salt ½ cup 2% I also used labneh because I didn’t have Greek yogurt and only about a 1/3 cup of honey because I ran out. my batter turned out waaaay to thick, i couldnt mix in all the flour as there wasnt enough liquid. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. I baked for 16 minutes. Would it work with oat four as well? The muffins stuck to the paper, and were lacking the crumb of “regular” muffin. Thanks. I’m considering moving to almond flour for my baked goods, any suggestions??

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