Fluffy Blueberry Muffins - Bravabod
Recipes

Fluffy Blueberry Muffins

Valentina

These homemade blueberry muffins have just the right mouthfeel - soft, fluffy, and slightly crunchy on top. There are two tricks here to achieve that: a combination of applesauce and oil for moisture, and raising the temperature while baking to help create a nice dome-shaped muffin top. The cinnamon topping is optional, but does add some extra flavor (or simply sprinkle some coarse-grain sugar on top, like a bakery-style muffin). These muffins also work very well as jumbo-sized, adding ten or so additional minutes to the baking time.

How To MakeDiet Type: Classic

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
    Muffins
  • 1 1/2 cups all-pupose flour (or gluten-free blend)
  • 1 cup fresh blueberries (Note 1)
  • 3/4 cup cane sugar and/or coconut sugar
  • 1/4 cup non-dairy milk
  • 1/4 cup grapeseed oil
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1 lemon, zested
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon salt Cinnamon Topping (Optional)
  • 66666667/100000000 cup coconut sugar
  • 1/4 cups all-pupose flour (or gluten-free blend)
  • 2 tablespoons cold butter
  • 1/2 teaspoon cinnamon

Instructions
  1. Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2 (Optional): To prepare the optional topping, combine all of the topping ingredients in a small bowl. Use your hands or a fork to mix it until it reaches the consistency of small crumbs - it will feel quite crumbly. Refrigerate until ready to use.
  3. Step 3: Combine all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Separately, toss the blueberries in a spoonful of extra flour. Shake off the excess flour and fold the blueberries into the batter.
  4. Step 4: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional prepared topping over the tops of the muffins.
  5. Step 5: Bake the muffins at 350°F for 15 minutes. At the 15 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
  6. Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Nutrition

These homemade blueberry muffins have just the right mouthfeel - soft, fluffy, and slightly crunchy on top. There are two tricks here to achieve that: a combination of applesauce and oil for moisture, and raising the temperature while baking to help create a nice dome-shaped muffin top. The cinnamon topping is optional, but does add some extra flavor (or simply sprinkle some coarse-grain sugar on top, like a bakery-style muffin). These muffins also work very well as jumbo-sized, adding ten or so additional minutes to the baking time.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
    Muffins
  • 1 1/2 cups all-pupose flour (or gluten-free blend)
  • 1 cup fresh blueberries (Note 1)
  • 3/4 cup cane sugar and/or coconut sugar
  • 1/4 cup non-dairy milk
  • 1/4 cup grapeseed oil
  • 1/4 cup unsweetened applesauce
  • 2 1/2 tablespoons cold water
  • 1 tablespoon flax meal
  • 1 lemon, zested
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon salt Cinnamon Topping (Optional)
  • 66666667/100000000 cup coconut sugar
  • 1/4 cups all-pupose flour (or gluten-free blend)
  • 2 tablespoons cold plant-based butter
  • 1/2 teaspoon cinnamon

Instructions
  1. Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2 (Optional): To prepare the optional topping, combine all of the topping ingredients in a small bowl. Use your hands or a fork to mix it until it reaches the consistency of small crumbs - it will feel quite crumbly. Refrigerate until ready to use.
  3. Step 3: In a small bowl, stir together the 1 tablespoon(s) of flax meal and the 2.5 tablespoons of cold water. Let the mixture sit for 5 to 10 minutes, or until it has thickened to a gel-like consistency.
  4. Step 4: Combine the flax-mixture along with all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Separately, toss the blueberries in a spoonful of extra flour. Shake off the excess flour and fold the blueberries into the batter.
  5. Step 5: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional prepared topping over the tops of the muffins.
  6. Step 6: Bake the muffins at 350°F for 15 minutes. At the 15 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
  7. Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Nutrition

These homemade blueberry muffins have just the right mouthfeel - soft, fluffy, and slightly crunchy on top. There are two tricks here to achieve that: applesauce for moisture, and raising the temperature while baking to help create a nice dome-shaped muffin top. The cinnamon topping is optional, but does add some extra flavor. These muffins also work very well as jumbo-sized, adding ten or so additional minutes to the baking time.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
    Muffins
  • 2 1/2 cups blanched almond flour
  • 1 cup fresh blueberries (Note 1)
  • 3/4 cup coconut sugar
  • 4 large eggs
  • 1/4 cup non-dairy milk
  • 1/4 cup unsweetened applesauce
  • 1 lemon, zested
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon grain-free baking powder (Note 2)
  • 1/2 teaspoon salt Cinnamon Topping (Optional)
  • 1/4 cup coconut sugar
  • 2 teaspoons cinnamon

Instructions
  1. Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2 (Optional): Stir together the optional topping ingredients in a small bowl. Set aside.
  3. Step 3: Combine all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Fold the blueberries gently into the batter.
  4. Step 4: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional cinnamon topping over the tops of the muffins. Any leftover cinnamon-sugar makes a great topping for grain-free microwave bread.
  5. Step 5: Bake the muffins at 350°F for 20 minutes. At the 20 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
  6. Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Note 2: To make your own homemade baking powder, try combining 1 tablespoon cream of tartar + 1/2 tablespoon baking soda + 1/2 tablespoon arrowroot starch. Stir well before using.

Nutrition

These homemade blueberry muffins have just the right mouthfeel - soft, fluffy, and slightly crunchy on top. There are two tricks here to achieve that: applesauce for moisture, and raising the temperature while baking to help create a nice dome-shaped muffin top. The cinnamon topping is optional, but does add some extra flavor. These muffins also work very well as jumbo-sized, adding ten or so additional minutes to the baking time.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
    Muffins
  • 2 1/2 cups blanched almond flour
  • 1 cup fresh blueberries (Note 1)
  • 3/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 4 large eggs
  • 1/4 cup non-dairy milk
  • 1/4 cup unsweetened applesauce
  • 1 lemon, zested
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt Cinnamon Topping (Optional)
  • 1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 2 teaspoons cinnamon

Instructions
  1. Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2 (Optional): Stir together the optional topping ingredients in a small bowl. Set aside.
  3. Step 3: Combine all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Fold the blueberries gently into the batter.
  4. Step 4: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional cinnamon topping over the tops of the muffins. Any leftover cinnamon-sugar makes a great topping for keto microwave bread.
  5. Step 5: Bake the muffins at 350°F for 20 minutes. At the 20 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
  6. Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Nutrition

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Fluffy Blueberry Muffins

PT35M 1 1/2 cups all-pupose flour (or gluten-free blend) 1 cup fresh blueberries (Note 1) 3/4 cup cane sugar and/or coconut sugar 1/4 cup non-dairy milk 1/4 cup grapeseed oil 1/4 cup unsweetened applesauce 1 large egg 1 lemon, zested 2 teaspoons baking powder 1 teaspoon vanilla extract (optional) 1/2 teaspoon salt 66666667/100000000 cup coconut sugar 1/4 cups all-pupose flour (or gluten-free blend) 2 tablespoons cold butter 1/2 teaspoon cinnamon Gluten Free Paleo Vegan Low-Carb 10 Servings Ingredients:

10 Muffins

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