Adding unflavored collagen protein minimizes any carb-crash by boosting the balance. I have a small family so I made a 1/2 recipe (@ 8 muffins). I added 8 scoops of Vital (unflavored) collagen, giving each muffin @ 9 g of protein, and no additional carbs.
Also I let the dry and wet mixed ingredients sit for at least 10 minutes (ideally between 20-30 minutes) before combining them and baking them- this is a baker’s trick to make it more moist
This recipe would be perfect as is, but here are my subs;
sprouted. rolled oats, requires a little more pulsing in the processor
demerara sugar, used 1/2 cup
juice of one lemon
fresh organic blueberries
When you place on rack to cool, remember almond flour requires a little longer to set.
How many grams of sugar are in each serving?
I don't have a review but a question. Has anyone tried to make this recipe gluten free?
I thought this was a great basic recipe - the muffins were tender and moist. I started with regular whole rolled oats and pulsed them in the food processor as needed. I subbed 1/3 of whole wheat flour in place of a 1/3 of AP flour (so 1 whole cup of whole wheat and 1/3 cup of AP in total). I figured I needed more moisture with the additional whole wheat flour so I subbed 1/4 of the light brown sugar with dark brown sugar. I also added a tsp of vanilla to the buttermilk/egg mixture. I also used fresh berries but still tossed them in flour because the batter seemed a little thin. I figured this step would help keep the berries from sinking to the bottom. Great recipe - next time I will prob omit sprinkling the sugar on top just to make them a little healthier (I definitely was more heavy handed with the sprinkling than I realized). I might also try to omit some sugar from the batter next time and use a banana our applesauce in its place with the addition of the vanilla.
Not too sweet, but very moist using 1% milk with vinegar in place of buttermilk and fresh instead of frozen blueberries. This will become one of my go to recipes.
Delicious! My subs: used light sour cream for the oil, used 1% milk in place of buttermilk, and threw in a mashed ripe banana for extra moisture. Also increase the amount of whole wheat flour (subbed for 1/3 cup of all purpose), would not recommend complete substitution from previous experience. Made about 18 muffins.
Very filling super tasty.
Loved these, with adjustments to make them just a bit more nutritious: used white whole wheat flour instead of AP, but instead of ground oatmeal, added 1 cup of quinoa flakes and 1/2 cup of unground old fashioned oats. Also, used 1/2 cup of white sugar, but added a tbs of blackstrap molasses, and the rind and juice of a half a big Meyer lemon. Also increased the oil a bit. You need good fat to moderate the insulin surge you're bound to get from all these carbs. I made them smaller so got 20 in all.. If you think about how balanced this little yummy morsel is--fiber, protein, and carbs, plus the vitamins and antioxidants in the blueberries, lemon, and cinnamon--you wouldn't feel so bad eating two.
These were pretty tasty, moist and not overly sweet. I love the "hint" of lemon flavor in them.
I was surprised at how much I liked these muffins- I'm not usually a fan of anything with oatmeal in it- especially desserts. But the oats actually gave these muffins and glorious testure; I think putting the oats in the food processor really helped. I left out the lemon rind (was all out at the moment) and put a splash of lemon juice in instead, they still tasted awesome! I also substituted the all-purpose flour with almond meal and the whole wheat flour with soy protein powder for a little more of a healthy option. Not a dessert muffin, but awesome for breakfast, brunch, or a little munchy between meals! One tip I do have though- make sure you coat the muffin cups with cooking spray! I'm usually just fine with paper muffin cups, but these muffins were so moist that they stuck to the paper. Not a problem, but might not be as appealing if you're making them for a public event etc. Also, the blueberries sunk to the bottom of the muffins, so I would sprinkle them over the top next time.
Delicious recipe! I followed it exactly. It was very easy to make, and the muffins have great texture and are sweet but not too sweet.
I love these muffins, they come out hearty and moist. This recipe was easy, and I don't usually bake because it requires too much precision for my cooking personality. The ingredients are simple and nothing out of the ordinary, so you can reuse the remaining ingredients for other recipes. I made these muffins for a brunch event at my friend's house. Everyone thought they were bought from a bakery and wanted to know where I bought them from.
I "healthed" these up and they still turned out great. I substituted applesauce for the oil (same amount) and used 2T honey (added to the wet team) plus 1/2 tsp of powdered stevia in place of the brown sugar. Our palates have adjusted to less sugar in recipes so that was plenty sweet for us, but it won't be for you if you're used to the typical bakery muffins. I happened not to have whole wheat flour on hand so I used whole spelt instead, which I find has a nicer, nuttier flavor than whole wheat anyway. I also didn't have buttermilk but I used what was left of my yogurt (about 2T) and added the juice of 2 lemons to 1% milk. To up the lemon ante even more I added 1tsp fiori di sicilia (available from kingarthurflour.com) which is like a mix of vanilla and lemon extract. Some healthy additions were 2tsp ground flax seed and 1/4 cup finely chopped walnuts. They turned out great. The lemon flavor was there but not overpoweringly so and they had a lovely light, moist texture. A keeper!
A good, healthy muffin! Not too sweet, but good for a healthy snack or breakfast. I think I would top it with turbinado sugar next time to get a little bit more crunch on the top.
Wonderful. I made these last night and they were a breakfast hit! I omitted the lemon rind, substituted cranberries for blueberries, and added pecans. I think I'll try adding flax seed in the next round of deliciousness. I really appreciate that they are not oily, yet still very moist. Really great recipe.
I followed the recipe exactly. The muffins were just okay, but then the next day, they were fantastic! After they cooled completely, I stored them in a ziplock bag. They got SUPER moist!!
Hi JessicaMertz; Thanks for the "tip" to use yogurt instead of Buttermilk! I hate to buy buttermilk because I really don't use it all the time and it goes bad! I was looking for a substitute for it.Thanks again, Dokey347
very good muffins. wld not cut back on the sugar as someone else mentioned as it is needed. my kids loved them as did my guests. will try adding a bit of lemon juice as a few others mentioned.
Great muffins. 1.5 times the recipe makes about 2 dozen large muffins. I added 1 tsp of vanilla, omitted the lemon rind, and used half white wheat flour. I used fat free dried milk reconstituted and mixed with 2 Tbsp lemon juice instead of the buttermilk. I would definitely make these again
These are delicious!!! The basic recipe itself is wonderful. I have experimented with different add-ins. I have made them a few times and I have omitted the blueberries and lemon rind and added 2/3 mini chocolate chips, 1/2 cup walnuts and 1 teaspoon vanilla. I made them recently and I didn't have brown sugar in the house so I used agave nectar instead... delicious!
I thought these muffins came together VERY quickly and tasted fantastic! Of course, my kids (5 and 3) loved them. I changed a few things. Per other reviews, I did not blend the oatmeal - left it whole and didn't note any issues with doing so. Also, I always like to try to minimize white flour, so instead of 2/3 c of white and 1/2 c of whole-wheat I used only 1/3 c of white and used whole wheat for the remaining. I'll probably try to use even more whole wheat next time (less white) to see how far I can get away with it.
Wonderful! I didn't have buttermilk so I used plain yogurt, and I added the zest and juice of one lemon. Also I didn't have canola oil, so I used olive oil. They are delicious, and I'm sure my daughter will love them too!
I bake muffins every week for my husand and I to eat for breakfast On the go and these are our favorites. More filling thsn most, very moist.
Great muffins, these are quick and easy. I didn't have any lemon rind so I used an orange rind instead, and they were still great! Also used fresh blueberries, as I couldn't find frozen. The fresh worked fine, though if you use smaller ones cut back the amount a bit or else the muffins can get mushy.
Great muffins! Used all whole wheat flour and ground regular oats. The more lemon added the better I think. It enhances the blueberry flavor as others mentioned. I used juice of a whole lemon and zest of the entire lemon. I could have even added more. Ate half the batch for breakfast. Don't cut back on the cinnamon or the sugar.
Well I followed a reviewers advice and cut the sugar back to 1/3 cup and substitute 1/2 cup whole wheat flour for 1/2 cup all-purpose flour. The result was less than satisfactory. What I would change: *Don't cut-back on the sugar *Add a bit more butter (like maybe a teaspoon) *Possibly cut-back on the baking soda (the muffins had a very baking-soda-like taste to them)
This is definitely five star GREAT blueberry recipe. Easily to double and freeze some. I added 1/2 squeezed lemon juice to my liquid ingredients, and next time will add the whole lemon to get more lemony taste. This is the only blueberry muffin recipe you need!
These muffins were fairly simple to make. I had all but the frozen blueberries in my kitchen. I doubled the batch- to make sure to have some to freeze for later! They are delicious! I think this would be a great special occasion take on a blueberry muffin. Since I didn't have buttermilk I just made it- adding a tablespoon of white vinegar to each cup of milk I used. I plan on using these as a breakfast item as well as a snack.
These muffins are good. I prefer to have a very good, healthy muffin over a delicious, unhealthy muffin so these will be my go-to muffins from now on. My husband, who prefers unhealthy deliciousness, rated them 4 stars, also. I will add a little more lemon zest or juice next time to punch up the lemon flavor a bit but otherwise, I wouldn't change a thing!
Wow - These are really really good. I was surprised. Soft and flavorful. Will make again and again.
These muffins were bland. I followed the recipe exactly and was very disappointed. Usually Cooking Light delivers a recipe that does not taste like bland health food, but not this time. If I made them again I would add more sugar and probably a bit more oil. Some of my muffins stuck to the pan, so I would also suggest using liners.
Great recipe overall. The only change I made was adding fresh lemon juice because I love the lemon-blueberry combination. Very easy to make and great tasting - would be great for kids or anyone that wants to eat something healthy but not feel like they are missing out on something great!
I loved this recipe but totally changed it, halving the recipe, using 1 c. oats, 1/3 c. flour, 1/4 + 1/3 c. oat bran and cooking in a buttered 7" cast iron pan. Yum!
These are FANTASTIC. Getting rid of all other blueberry muffin recipes. These are healthy, moist and full of flavor. I made these for grown ups.
These muffins were very tasty. My husband requested that I make more and freeze them. I will definitely make this again. I pretty much followed the recipe with 3 exceptions: I used fresh blueberries, substituted plain lowfat yogurt for the buttermilk, and added a few drops of fresh lemon juice.
This is a really good muffin! I made some recipe alterations that I will repeat: 1) all "white" whole wheat flour from Trader Joe's (not half and half regular and whole wheat); 2) lemon extract in place of lemon zest for a more pronounced lemon flavor; 3) fresh blueberries; 4) no sugar topping. These taste a bit like an oatmeal cookie with blueberries and lemon - a very nice combination. I love them!
Healthy and delicious muffins. I used steel cut oats since that's what I had and some bran cereal to replace 1/2 cup of the oats. It made them nice and chewy when they were warm out of the oven! I substituted lemon juice and milk since I didn't have buttermilk. The extra lemon helps wake up the blueberry flavor!
These are very good muffins, and I will make them again. I went exactly by the recipe except for adding a few chopped walnuts. For ease of preparation, I keep a container of oatmeal that I have already whirled in the processor for baking.
I used fresh bb and omitted the sugar topping. Delicious - even my teenager loved them and no white flour/white sugar! Adding to my favorites. I got a yield of 18 muffins with the fresh berries.