HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
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Mark Forster
[email protected]These muffins are delicious! I love the combination of blueberries and carrots.
Ram Krishna manual Mandal
[email protected]The muffins were a bit dry. I think I might have overbaked them.
Tamar Lawson
[email protected]These muffins are a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Mateen ch Mateen
[email protected]I'm so glad I found this recipe. These muffins are delicious and healthy. I'll definitely be making them again and again.
Kholoud Mostafa
[email protected]These muffins are a great way to use up leftover carrots. They're also a great way to get your kids to eat their vegetables.
Valerio Bruno
[email protected]I made these muffins for my friends and they all raved about them. They said they were the best muffins they'd ever had.
Austin Spatz
[email protected]These muffins are so moist and fluffy. The blueberry-carrot flavor is perfect.
Mughal Moiz
[email protected]I love that these muffins are healthy and delicious. They're perfect for a quick breakfast or snack.
Rehman Jutt
[email protected]These muffins are a great way to sneak some veggies into your kids' diet. They'll never know they're eating carrots!
Mudansir Mande
[email protected]I'm not a big fan of carrots, but these muffins were surprisingly good! The carrots add a nice sweetness and texture.
Johnny Fitzgerald
[email protected]These muffins are so easy to make and they taste amazing! I love the combination of blueberries and carrots.
Pasqualina Conte
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved them and I sold out in no time.
Sabrina Bruce
[email protected]These muffins were a hit with my family! They're moist, fluffy, and have a delicious blueberry-carrot flavor. I'll definitely be making them again.