- 3 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon coarse kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 cup buttermilk or low-fat yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 1 1/4 cups fresh blueberries, frozen for 4 hours
- 2 1/4 cups powdered sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons maple sugar
- 1/2 teaspoon coarse kosher salt
- 1 1/4 teaspoons vanilla extract
- 4 teaspoons (or more) whole milk
- 1 cup chilled fresh blueberries
- Fresh mint sprigs (optional)
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)
Lemon Blueberry Cupcakes
Homemade Lemon Blueberry Cupcakes are topped with luscious Lemon Cream Cheese Frosting and Fresh Blueberries! The moist lemon cupcakes are so flavorful and bursting with juicy blueberries. This recipe is such a crowd-pleaser and perfect for Summer birthday parties, picnics, or barbecues!
Healthy Blueberry Cupcakes with Cream Cheese Frosting In mid-June, I dropped my mom off at the airport one Monday for her evening flight back home. After our jam-packed weekend, I completely lacked the energy to cook, so I stopped by Panera on my way back to grab a healthy salad. Upon ordering, I sat down on a cushioned bench in their lobby to wait for my takeout meal. While the restaurant staff tossed together my fresh vegetables and lettuce, I scribbled down a quick shopping list, planning to stop by the grocery store across the street before driving home. With just a few minutes before my stomach started growling as loudly as an airplane engine during takeoff, I quickly strode into the store, intending to power walk to the baking aisle and leave less than 5 minutes later, but… The fresh produce display caught my eye as soon as I entered the store. “.99 per pint of blueberries!” shouted the bright yellow sale sign. With their plump and juicy appearance, it seemed a shame to pass them by… So I grabbed three packages and brainstormed what to make as I finished my grocery shopping. After how deliciously these cupcakes turned out last week, I immediately decided to bake another flavor—and these Healthy Blueberry Cupcakes with Cream Cheese Frosting were the result! The incredibly sweet and juicy berries pair perfectly with the ever-so-slightly tangy frosting… And with no butter, refined flour or sugar and only 130 calories, they truly taste like a dream come true! Even better? They’re supremely easy to make! You can see how in my video below! And before you get started, let’s go over a few key ingredients… Starting with the white whole wheat flour (like this!). Yes, such a thing actually exists! It’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. White whole wheat flour has a lighter taste and texture, similar to all purpose flour’s, but it still has the same health benefits (like extra fiber and nutrients!) as regular whole wheat flour. Note: I included my favorite gluten-free substitute in the Notes section of the recipe, if you prefer! With only 1 tablespoon of coconut oil, the rest of these cupcakes’ tender texture comes from Greek yogurt . It’s a true magician in baking recipes! Greek yogurt provides the same moisture as extra butter or oil for a fraction of the calories, and it gives your cupcakes a protein boost, too! Then you’ll use one of my favorite ingredients to sweeten them: vanilla crème stevia . Stevia is a plant-based, no-calorie sweetener, and it contains nothing refined or artificial (which makes it clean-eating friendly!). This is the kind I use because I love its warm vanilla flavor and don’t detect any strange aftertaste. Although many health-oriented grocery stores stock it, I buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!) Before dolloping your batter into the pan, remember to coat your cupcake liners with cooking spray ! Low-fat batter sticks to liners like superglue, so this nifty trick ensures the liners peel away from your cupcakes just like normal—without half of your cupcake stuck to it! And now for the frosting… It’s a mix of more Greek yogurt , light cream cheese , a little more vanilla crème stevia , and instant pudding mix . I know it sounds strange, but this instant pudding mix is a key ingredient! It makes the frosting stiff enough to pipe on top of your cupcakes in beautiful chic swirls. Hint: If you can’t find this instant pudding mix, then use this cream cheese frosting recipe of mine instead! Excited to make your own dreamy cupcakes? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cupcakes and feature them in my Sunday Spotlight series! The Kitchy Kitchen
Vintage cookbooks are the heartbeat of my kitchen. I turn to them constantly, slowly peeling the pages back, searching for inspiration, entertainment, or to dip my toe into a time I never knew. I also find wonderful surprises in them, like this recipe for blueberry muffins. Obviously, if you need a recipe for blueberry muffins, you turn to The Blueberry Hill Cookbook, published on July 6, 1959, by Elsie Masterton who, with her husband John, founded Blueberry Hill Farm in Goshen, Vermont. This is one of the best vintage cookbooks I’ve come across because it’s thoroughly tested and very personal. Her recipes come with little anecdotes of how they came to her (usually through a guest at the inn or an old friend) or why they’re her favorite. These muffins caught my eye, because humorously blackberries grew better on Blueberry Hill than blueberries, and because of the high ratio of eggs. For some reason, muffins have become like cupcakes in the past few decades, when that was never their intended purpose. Muffins are in the quickbread category, with biscuits and popovers. They balance the line of sweet and savory, and their crumb (the interior texture) is meant to be bubbly and light, rather than dense and cake-y. I love these little muffins, especially with the sour milk as a secret ingredient (Masterton insists the sour milk makes these muffin float away like untethered balloons). Enjoy!
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 1/2 cup sour milk (to sour your own milk, just add some lemon juice to whole milk and let it sit out for 20 minutes).
Preheat oven at 425F (I know, it sounds crazy).
Sift together flour, salt, sugar, and baking powder. In another bowl, beat eggs and drizzle in butter and milk. Combine egg mixture into dry ingredients, mixing until just combined.
Toss blueberries in flour and fold into batter. Pour into prepared muffin tins (these muffins stick to the paper, so I’d spray or grease the paper, or go without paper wrappers and just grease the muffin tin very well), place in the center of the oven and bake for 15 minutes, or until golden brown and a toothpick comes out clean, turning once.
Vegan Banana Muffin
This Vegan Banana Muffin recipe is very easy to make, it’s super moist and cholesterol free..
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Light and Fluffy Blueberry Muffins
Blueberry muffins are quite the classic. When I think of muffins, they’re usually one of the top three flavors I envision. The only problem is that, until now, I could never get just the right recipe figured out for them. They can be a bit tricky, what with those luscious berries that are known to sink to the bottom. So many recipes thicken the batter, but then the muffin itself is a bit dense. One time I tried fixing that by adding brown sugar to the mixture, but when the blue color ran through the batter it ended up turning a bit greenish. They tasted good, but not pretty for photos. After more than a few tries, I’ve finally gotten my recipe for these light and fluffy blueberry muffins just right.
The muffin is light… and fluffy… and the blueberries give just the right texture and color. With the addition of orange zest, vanilla extract and cardamom and nutmeg, they’re flavorful and far from boring. I might even venture to say that you could even add another 1/2 cup of blueberries if you really like them bursting with berries.
I actually whipped these up recently because I’ve been having a hard time these past few months. I was in a pretty bad car accident last October and the healing has been slower than I’d anticipated. Residual trauma and pain, coupled with the busy holidays and the stress of this election season left me stress baking earlier this week. There’s nothing more soothing to my soul than baking up something delicious, and I happened to have just enough blueberries that I’d stored away in the freezer to make these little treats.
Of course, I love to do things a bit differently, so I thought adding some orange zest would liven up the flavor a bit for these traditional muffins. Tossing them in with the sugar before adding the other ingredients is a great way to get a citrus-sweet base. Instead of using room temperature butter, I also melted it and let it cool just a bit before adding it to the sugar. This helps to switch up the consistency of the muffins.
This is also the part where you add the milk. Any percent of milk is fine, you could even use buttermilk if you like. I used good ol’ 2% because that’s what’s in my fridge. You also want to separate your eggs. This is what helps make this recipe nice and fluffy. Add the yolks after the milk with the vanilla extract and save the whites for a few steps down.
In addition to the usual ingredients, you know, flour, baking powder and salt, I also added some ground cardamom and nutmeg for some depth. Trust me on this. You’re going to mix these together and then mix them up with the wet ingredients (don’t overmix!).
Now it’s time for those egg whites! Mix them on high speed until they get really thick and frothy, usually about 2 minutes or so. This will be what makes the muffins super fluffy and not so dense. Now fold it into the batter and add a little bit of the batter to each muffin cavity in your muffin pan. This helps prevent the blueberries from sinking too far.
Now we’re ready for the star of the show, those delicious, beautiful blueberries! I often like to buy fresh fruit like berries and bananas and freeze them for later use. They’re perfect for smoothies when they’re frozen, because you don’t have to add any ice, just toss them in and add some liquid. For these muffins I kept the berries frozen, but I did rinse them just a bit before adding them to the batter so the color wouldn’t run too much into the batter. Fold them in and fill up that pan, then sprinkle the tops with some raw sugar!
Once done the berries will burst inside the muffins and you’re left with these beautiful and surprisingly fluffy berry-full muffin. Cut them open when they’re still warm and slather a bit of butter to take it over the top! These are the type of muffins you can throw together when a friend pops in for coffee or when you need something to grab on the go for breakfast that week. They’re also great for stress baking, just saying!
Blueberry Rice Muffins
I noticed three interesting phenomena as I made this rice flour recipe for blueberry muffins for the first time:
- Rice flour expaaaaands…just like how your stomach feels full after eating rice. I scooped some of the batter into my muffin pan, turned away for a minute, and by the time I came back to the pan the batter had already risen about half an inch up to the rims of the wells. While still on the counter!
- The kitchen smells like rice while baking. I know this one doesn’t sound like much of an “aha” but it didn’t really occur to me that there would be any aromatic differences versus my regular wheat flour muffins. That’s mainly because of notable phenomenon #3…
- Rice flour doesn’t really have much flavor. At least not white rice flour and at least not compared to wheat flour. It does have some taste to it but it’s really mild. It’s for this reason that I’m extra glad I decided to grate in some lime zest which added a little more flavor. To its credit, the rice flour did have a touch more texture to it than wheat flour, like a little nutty graininess along the lines of fine cornmeal.
So why did I venture into Blueberry Rice Muffins in the first place? I’d bought rice flour for a breaded chicken dish I made recently (rice flour, it turns out, makes for extra-crunchy breading – especially when used in conjunction with Japanese panko breadcrumbs!) and there was a blueberry muffin recipe printed on the side of the package. They came out just as light as wheat flour muffins and are a terrific gluten-free alternative if you’re ever baking for someone who needs to avoid gluten.
Beside the lime zest I also added a streusel topping, inspired by Barbara from Barbara Bakes who says, “Muffins without a streusel topping are kind of like cupcakes without frosting. Delicious without it, but irresistible with it.” I’m inclined to agree.
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 3 cups plus 2 tablespoons unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for tin
- 1 1/4 cup granulated sugar, plus more for topping (optional)
- 1 large whole egg plus 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 cups fresh blueberries
- Mace, for topping (optional)
Crumb topping, if desired:
Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
Sift together flour, baking powder, and salt into a bowl.
With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
Add eggs and vanilla mix until well combined. Reduce speed to low alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
Divide batter evenly among prepared cups if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone!
Yield: 15 cupcakes
Prep Time: 30 minutes
Cook: 20 minutes
Tessa's Recipe Rundown.
Taste: Absolutely bursting with fresh, fruity, and tangy flavors!
Texture: The cupcakes are perfectly tender and moist, with juicy blueberries studded throughout. Then the buttercream is ultra rich, smooth, and creamy. Heaven!
Ease: Just follow the recipe as I’ve written it and you’ll have beautiful cupcakes perfect for summer in no time!
Pros: So pretty, flavorful, and doable.
Would I make this again? Absolutely.
I think I might be a bit of a weirdo when it comes to spring and summer fruits…
Nine times out of ten, I’d prefer to eat fruit raw. As close to off the vine / bush / tree as possible. I want that unadulterated naturally sweet goodness because most fruit is so perfect as it is.
That’s actually why I don’t bake with fruit too often. I just want to eat it up and there’s never enough left to make it into a recipe! However, I had an absolute surplus of blueberries recently that I couldn’t possibly consume before they went bad so I just had to bake them up into something delish.
I was recently reminded of just how delightful the lemon & blueberry flavor combination is so I decided to see if I could create a near-perfect recipe for Lemon Blueberry Cupcakes. I’m SO excited with what I was able to come up with.
I’ve tried this recipe with both regular milk and buttercream, and the buttercream really does make a difference. It’s worth making the trip to the store! You can learn more about the magic of buttermilk here.
I’ve also used a small amount of brown sugar in addition to the standard granulated sugar and an extra egg yolk. These tweaks ensure the cupcakes are as moist and flavorful as possible, while being tender yet sturdy enough to handle a generous amount of buttercream frosting.
For the gourmet swirled frosting, I simply made one batch of buttercream and added fresh blueberry puree to one half. So easy, but so impressive! I used the Ateco #846 which is a large closed star piping tip.
Be sure to check out my full video tutorial on how to achieve beautiful swirled cupcake frosting here. And if you have any questions about perfecting, customizing, serving, or storing your buttercream, check out this free guide: