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.
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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
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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.