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Make Blueberry Muffins That The Kids Will Love

While muffins can be filled with butter and calories, they don't always have to be! Sarah Carey lightens up her blueberry muffins with apple sauce, which manages to add a little bit of sweetness and a lot of moisture. Carey also uses low fat buttermilk and a lot less oil than is typically called for in most muffin recipes. All you need for this recipe is baking mix, sugar, unsweetened applesauce, low fat buttermilk, eggs, vanilla, safflower or vegetable oil and blueberries.

The best part about these muffins is that they are very kid-friendly. They're the perfect way to introduce kids to baking. In a world that promotes so much junk food, it's important for kids to learn all about cooking. If baking is how to get them interested in the culinary world, so be it! All of the ingredients are easy for the kids to toss into a bowl. Carey also uses an ice cream scooper to ensure that an even amount of batter goes into each muffin tin, which is a fun touch for kids! Just make sure to keep the kids away from the hot oven, the only part of this recipe that is not kid-friendly.

Watch the video above to learn how to make Sarah Carey's Lighter Blueberry Muffins.

Ingredients you'll need1 3/4 cup baking mix1/2 cup sugar1 cup unsweetened applesauce1/2 cup low fat buttermilk2 large eggs1 tsp pure vanilla extract3 Tbsp oil (safflower or vegetable oil)1 cup blueberries

Lemon-blueberry Muffins With Cinnamon Streusel By Casie Buck Of Oaklea Mansion Bed & Breakfast

TYLER, Texas (KLTV) - Our friend Casie is back, showing us a recipe she enjoys making with fresh blueberries. We can't wait to make them with East Texas blueberries this summer!

Lemon-blueberry muffins with cinnamon streusel

Ingredients:

Streusel Topping

- 1/2 cup All Purpose Flour

- 1/4 cup Granulated Sugar

- 1/2 tsp Cinnamon

- 2 tbsp Unsalted Butter

Lemon Blueberry Muffins

- 2 1/2 cups All Purpose Flour

- 1 tbsp Baking Powder

- 1 tsp Baking Soda

- 2 Large Eggs, room temperature

- 1 cup Granulated Sugar

- 1/2 cup Unsalted Butter

- 1/2 tsp Lemon Zest

- 3 tbsp Lemon Juice

- 1 cup Buttermilk or Plain Yogurt

- 1 tbsp Vanilla Extract

- 2 cups Blueberries or Raspberries

Instructions:

Streusel Topping

1. In a medium bowl, mix together the all-purpose flour, granulated sugar, and cinnamon.

2. Add in melted butter and mix until small crumbles form. Set aside.

Lemon Blueberry Muffins

1. Preheat the oven to 400 F. Line a standard size muffin tin with liners, if not using liners make sure to spray the pan with a non-stick cooking spray before continuing.

2. In a medium sized mixing bowl, mix together the all purpose flour, baking powder, and baking soda. Set aside.

3. In a separate medium sized mixing bowl, mix together the eggs, granulated sugar, melted butter, lemon zest, and lemon juice. Then add in the buttermilk and vanilla extract.

4. Using a spatula, gradually add the dry ingredients to the wet mixture stirring until combined. Gently fold in the blueberries. Note: Coating the blueberries in flour will help them to not sink to the bottom during cooking.

5. Using a small cooking scoop, evenly divide the batter into the muffin liners, filling them 2/3 of the way full. Top with any extra blueberries and the streusel.

6. Bake for 18-20 minutes at 400F or until an inserted toothpick comes out clean. When done, remove from the oven and allow to cool for 5 minutes before removing the muffins from the tin.

7. The Streusel Lemon Blueberry Muffins are best served still warm with a little butter, but are equally just as good completely cooled.

Enjoy!

Learn more about Oaklea Mansion Bed & Breakfast by clicking here.

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Healthy Blueberry Muffin Recipe With Less Sugar Is Perfect For An 'on-the-go' Breakfast

Ingredients

175 ml Full fat milk

100 ml Vegetable oil

75 g Honey

1 Egg

200 g Plain flour

50 g Rolled oats

2.5 tsp Baking powder

1/2 tsp Bicarbonate of Soda

1 tsp Cinnamon

Zest of orange

175 g Fresh blueberries

Then in a separate bowl, combine the flour, oats, bicarbonate of soda, baking powder, cinnamon, orange zest and berries. Pour the milk mixture into the bowl with the dry ingredients, and whisk until there's no visible clumps.

Spoon the batter into the muffin tin until each is equally filled. Sprinkle a few oats on top of each muffin if desired.

Bake in the oven for 15 minutes until golden on top. Poke a toothpick into the muffins; if it comes out clean, they're done.

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