Blueberry Muffins 2 Ways (Traditional & Healthy)

Learn how to make my Blueberry Muffin Recipe two ways! A classic blueberry muffin, and a healthier alternative muffin recipe that has no eggs, low-sugar, and healthier fat. ____________________________________________________________________________________________ 0:1:02 How to Make the BEST Blueberry Muffin 06:55 Blueberry Muffins with No Egg, No Butter, Natural Sugars 7:08 Egg Replacement in Baking ___________________________________________________________________________________________ #entertainingwithbeth #CookingChannel #EasyRecipes SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite _________________________________________________________________________________________ YOU CAN NOW FOLLOW ME ON TIKTOK! Click here for My Profile https://bit.ly/3jHXaO4 __________________________________________________________________________________________ FOR MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8 __________________________________________________________________________ TRADITIONAL BLUEBERRY MUFFIN RECIPE Makes 12 standard muffins or 6 Jumbo Muffins *PRINT RECIPE HERE* https://bit.ly/2WWMz8n INGREDIENTS: 2 eggs 3/4 cup (150g) sugar 3/4 cup (180ml) butter, melted 1/4 cup (60ml) vegetable oil 1/2 cup (120ml) water 1 tsp (5ml) vanilla 1 3/4 (210g) cups all-purpose flour 2 tsp (10ml) baking powder 1/2 tsp (2.5ml) salt 1 1/4 cup (190g) fresh or frozen blueberries 2 tsp (10ml) sugar for tops METHOD: Preheat oven to 375F (190C). Whisk together all the wet ingredients and set aside. Whisk together the dry ingredients. Slowly whisk in the dry ingredients to the wet ingredients. Fold in the blueberries. Line a muffin tin with muffin papers. For jumbo muffins place 2 ice cream scoops of batter in each well. For standard 12-cup muffin tin, place 1 scoop in each well. Sprinkle sugar on tops. Bake at 375F (190C). For jumbos go 30-35 mins. For standard go 20-25 mins. HEALTHY BLUEBERRY MUFFIN RECIPE Makes 12 standard muffins or 6 Jumbo Muffins *PRINT RECIPE HERE* https://bit.ly/2WWMz8n INGREDIENTS: 2 ripe bananas 3-4 Tbsp (45ml-60ml) of Honey (depending upon your sweet tooth!) 1/2 cup (120ml) melted Coconut Oil 1 cup (240ml) warm water 1 tsp (5ml) vanilla 1 1/2 cups (180g) Whole Wheat Flour or Gluten-Free Flour 2 tsp (10ml) baking powder 1/2 tsp(2.5ml) salt 1 1/4 cups (190g) fresh or frozen blueberries 1/2 cup (75g) shredded unsweetened coconut FOR TOPPING: 1/4 cup (22g) of old fashioned oats 1 Tbsp (15 ml) Coconut Oil, melted 1/4 tsp (1.25ml) date sugar (or brown sugar) Pinch of ground cinnamon METHOD: Preheat oven to 375F (190C). Whisk together all the wet ingredients and set aside. Whisk together the dry ingredients. Slowly whisk in the dry ingredients to the wet ingredients. Fold in the blueberries and the coconut. Line a muffin tin with muffin papers. For jumbo muffins place 2 ice cream scoops of batter in each well. For standard 12-cup muffin tin, place 1 scoop in each well. Mix ingredients for topping together with a fork. Sprinkle topping on tops. Bake at 375F (190C). For jumbos go 30-35 mins. For standard go 20-25 mins. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining .

الفئة