Wholegrain Wild Blueberry Muffins Recipe

Written by Kenneth Lee 2020-10-17

Table of Contents:

Whole Wheat Blueberry Muffins Recipe

Sharing the recipe of blueberry muffin made with whole wheat flour and is extremely delicious and soft. This recipe measurements will make 6 large muffin..
INGREDIENTS:
1 Cup Whole Wheat Flour.
1/2 Cup Fresh/Defrosted Blueberries.
3 Eggs.
1 Tsp Baking Powder.
1 Tsp Vanilla Extract/Essence.
1/2 Cup Sugar.
1/2 Cup Oil.
1/8 Tsp Salt.
For written recipe visit: https://kitchensavouries.com/whole-wheat-blueberry-muffins.
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Wholegrain Wild Blueberry Muffins Recipe

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Blueberry Muffins Recipe THE BEST HEALTHY AND EASY BREAKFAST MUFFIN

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Learn how to make blueberry muffins from scratch! This healthy and easy blueberry muffin recipe is THE BEST! Seriously, these are such a great healthy breakfast idea, especially on the weekends, and with some coffee. Also, they’re perfect for weight watchers, since each one is only about 150 calories..
Sponsored Content:
*This was a video I made for Isopure last month..
Things I Used In Today’s Muffin Recipe:
Isopure Protein Powder: http://amzn.to/2CuBpyv.
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BLUEBERRY MUFFIN RECIPE:
White Whole Wheat Flour: 1 1/2 Cups.
Zero Carb Isopure Creamy Vanilla Protein Powder: 2 Scoops (60g).
Stevia Sugar Blend: 1/4 Cup + 1 Tsp for Topping (50g).
Salt: 1/2 Tsp.
Baking Powder: 2 Tsps.
Unsweetened Applesauce: 1 Cup (244g).
Vanilla Extract: 2 Tsps.
Egg: 1 Large.
Blueberries: 1 Cup (140g).
MUFFIN INSTRUCTIONS:
-Add all dry ingredients (except for 1 tsp of stevia and the blueberries) to a large bowl and mix until combined..
-Add all wet ingredients to a medium bowl and mix until combined..
-Pour wet ingredients into the dry and mix with a spatula until a batter forms (DO NOT OVER MIX)..
-Once the batter forms fold in 2/3 cup of blueberries..
-Now line a regular sized muffin tray with 8 paper liners, coat them with baking spray, and add the batter equally to each tin..
-Top the tins with a few blueberries and a dash of sugar..
-Bake at 375 degrees / 190 Celsius for around 20 minutes..
-Let cool on the baking tray..
-Store in an air-tight container and refrigerate for several days. Or freeze the muffins for up to a few months. Makes 8 Servings..
Macros:
160 Calories.
10g Protien.
29g Carbs.
1g Fat.
Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter.
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Video taken from the channel: Joe Duff The Diet Chef

100% Whole Wheat Homemade Eggless Blueberry Muffin/Healthy Muffin/Best Blueberry Muffins or CupCake

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#blueberrymuffiin #blueberrycupcake #noeggmuffins #wheatblueberrymuffins.
These Whole Wheat Eggless Blueberry Muffins are moist, sweet, buttery, and absolutely delicious! Slightly crispy at the top and ever-moist at the center, with blueberries throughout. This Whole Wheat Eggless Blueberry Muffins recipe is so simple and it bakes perfectly every time… and it’s so insanely delicious! Plus, they bake up super fluffy and moist from inside and crunchy at the top. Perfect for breakfast, brunch, or snack..
Ingredients:
Wheat Flour 1 + 1/4 cup.
Baking Powder 1 tsp..
Baking Soda 1/2 tsp..
Salt 1/4 tsp..
Milk 1 cup.
Lemon Juice 1 tbsp..
Oil/Butter 1/2 cup.
Sugar 1/2 cup.
Vanilla Essence 1 tsp..
Blueberry 1 cup.
Wheat Flour 2 tbsp.to coat Blueberries.
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Video taken from the channel: Kitchen Rangmanch

Whole Wheat Blueberry Muffins

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ολικής αλέσεως μάφιν βατόμουρου.
Get this recipe and many more on my website: http://www.dimitrasdishes.com/blogrecipes/whole-wheat-blueberry-muffins.
Makes 12-14:
The Dry Ingredients:
2 and 1/4 cups whole wheat flour.
1/2 teaspoon salt.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1 teaspoon ground cinnamon.
The Wet Ingredients:
1 cup sugar.
1/3 cup vegetable oil.
1 and 1/2 cups plain yogurt, or 3/4 cup Greek yogurt with 3/4 cup milk).
1 teaspoon pure vanilla extract.
1 egg.
1 cup blueberries, fresh or frozen will do.
zest of an orange or a lemon.
cinnamon sugar topping: 3 tablespoons sugar plus 1 tablespoon cinnamon.
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius..
Combine all of the dry ingredients except for the citrus zest together and pass through a sifter. Add the zest and set aside..
Beat together the sugar, oil, and egg until combined..
Add the yogurt and vanilla extract and mix to combine..
Add the flour mixture in 3 batches and mix just until incorporated..
Carefully fold in the blueberries with a spatula..
Line a muffin tray with paper liners and scoop the batter in each cup 3/4 of the way full..
Sprinkle the cinnamon sugar over each muffin..
Bake in the center rack of your oven for 18-20 minutes or until a toothpick that is inserted in the center of a muffin comes out clean or with dry crumbs..
Serve with a nice hot cup of tea..
Enjoy!
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The BEST Whole Wheat Blueberry Muffins! | Recipe | Amin Dhillon

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So moist and oh-so-full of blueberry goodness!
Today I’m baking whole wheat blueberry muffins. Perfect for a snack on the go:).
Thanks for stopping by and don’t forget to SUBSCRIBE to my channel for more videos!
For daily entertainment news, celebrity gossip, beauty tips, and more check out my blog www.amindhillon.com/blog.
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how to make whole wheat blueberry muffins, blueberry muffins recipe, blueberry muffins healthy, blueberry muffins tasty,

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Video taken from the channel: Amin Dhillon

Blueberry Muffins 2 Ways! (Traditional & Healthy!)

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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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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.

Read: The Number Of Areas of Grain In The Event You Eat

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How to Make Whole-Grain Blueberry Muffins | Extra Sharp | Real Simple

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Plump blueberries, oats, and whole-wheat flour deliver lots of fiber—meaning, with one of these in hand, you’re sure to stay full through your morning meetings. They couldn’t be more convenient, either: Packed with flaxseed meal and low-fat yogurt, these portable treats will keep at room temperature for three days or in the freezer for one month…
Read the article here: https://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-blueberry-muffins..
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Ingredients 1 1/2 cups + 2 tablespoons white whole wheat flour, divided 1/2 cup sugar 1/2 tablespoon baking powder (low sodium if possible) 1 tablespoon lemon zest 1 cup.Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt.

In bowl, whisk oats, flours, baking powder and soda, salt, and 1/4 cup sugar. In small bowl, whisk buttermilk, juice, oil, egg, and vanilla. Stir into flour mixture; fold in blueberries. Combine.

Place the oats in blender container and process until fine flour. In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda. In a separate bowl, mix together the egg substitute, buttermilk and oil. Add the wet ingredients to the flour all at once and stir to moisten.

Ingredients 1 ½ cups whole wheat flour ¾ cup white sugar ½ teaspoon salt 2 teaspoons baking powder ⅓ cup vegetable oil 1 egg ⅓ cup milk ½ cup.Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg.

In another bowl, beat eggs, buttermilk and oil.Ingredients. 1/4 cup butter, softened; 1/3 cup sugar; 1 large egg, room temperature; 2-1/3 cups all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt.Heat oven to 400°F.

Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and.This recipe will make about 3 dozen small muffins.

Bake in a preheated 400°F oven for 9 to 10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. For muffins with deep blueberry flavor and color, substitute 1/4 cup (30g) blueberry powder.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly).

Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a.In a separate bowl, thoroughly combine all dry ingredients except the blueberries. Then stir the dry ingredients and the blueberries into the wet ingredients, until moistened.

Spoon the batter into the muﬃn tin, ﬁlling each cup just short of the top. Bake for 18-20 minutes, until tops are browned and a toothpick comes out clean.Preheat the oven to 375 degrees.

In a large mixing bow, whisk the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined. Rinse the blueberries under cold water until the water runs mostly clear.

Spray muffin pan with nonstick cooking spray or line with paper cupcake liners. Mix brown sugar and cinnamon, set aside. Beat milk, oil, honey, and egg whites in a large bowl. Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).In a separate bowl, thoroughly combine all dry ingredients except the blueberries.

Then stir the dry ingredients and the blueberries into the wet ingredients, until moistened. Spoon the batter into the muﬃn tin, ﬁlling each cup just short of the top. Bake for 18.

Instructions Preheat oven to 350 degrees F. In a large mixing bowl, stir together flour, sugar, baking soda, and baking powder. Make a well in the dry ingredients and.

List of related literature:

You can also omit the jam, throw 2 cups/300 g fresh blueberries into the batter, and turn these into fantastic gluten-free blueberry muffins.
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan, Laurel Almerinda, et. al. Chronicle Books LLC, 2014
WHY THIS RECIPE WORKS With a successful gluten-free Blueberry Muffin recipe under our belts, we decided to try a different take using a similar base.
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014
WHY THIS RECIPE WORKS Ultimate blueberry muffins should be packed with blueberry flavor and boast a moist crumb.
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2013
Variations: Sprinkle muffins with sugar or sugar and cinnamon before baking or add 1/2 cup raisins, currants, or floured blueberries to the batter.
from Edible and Useful Plants of California by Charlotte Bringle Clarke University of California Press, 1978
You will use the Basic Muffins recipe to make muffin variations that are whole grain, reduced in carbohydrates, lactose-free, gluten-free, high
from Culinary Nutrition: The Science and Practice of Healthy Cooking by Jacqueline B. Marcus Elsevier Science, 2013
Add 1½ cups fresh blueberries to flour mixture and gently toss before combining with yogurt mixture.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
You can also try making these muffins with almond flour instead.
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes by Diane Sanfilippo Victory Belt Publishing, 2019
3 Toss blueberries with cornstarch; add to flour mixture.
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day by Better Homes and Gardens HMH Books, 2012
GRAHAM MUFFINS FOR DYSPEPTICS Take a quart of Graham flour, one half cup of brown sugar, one teaspoon of salt, two tablespoonfuls of yeast, warm water or milk enough to soften it sufficiently to stir readily with a spoon.
from Delphi Complete Works of Lafcadio Hearn (Illustrated) by Lafcadio Hearn Delphi Classics, 2017
WHY THIS RECIPE WORKS Blueberry muffins should be packed with blueberry flavor and boast a moist crumb.
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook’s Illustrated America’s Test Kitchen, 2012

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

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68 comments

Daghma 2020-10-18 - 11:20

ive used whole wheat flour in my cakes before but they turned out really crumbly. why did this happen? love this recipe will try it out

Mokinos 2020-10-18 - 22:17

I made the healthy version last night they are addicting! It is denser than the traditional first version. I used a 9×9 pan at 35 minutes. Thank you so much for sharing. I will be making these many times.

Steelmane 2020-10-19 - 10:26

Hi I was wondering if you could do a recipe for a french flan Parisianthey’re my favourite!!

Cezius 2020-10-20 - 15:45

Beth! I need chocolate muffins recipe! I Believe that it will be great �� Kisses from Argentina!

Adrielanim 2020-10-23 - 23:12

Confession: I don’t really like muffins. But, I think you’ve turned me with these two recipes, Beth! They even look delicious gonna have to make them to see for myself! Good to see you back; Saturdays are just not the same without a visit to EWB!

Marirdin 2020-10-24 - 06:21

One of the best youtube suggestion of the week! Happy I discovered your channel, and couldn’t resist to the subscribe button! Can’t wait for more! ❤️��

Adojurus 2020-10-25 - 06:31

Haha I love how the traditional ones are all nice and pretty, and those healthy ones are a bit floppy and flat �� But I’m sure all of them are super delicious! ��

Aradal 2020-10-26 - 13:06

I love the lighting in the last couple of videos.And the video quality and editing is top notch ��

Huswyn 2020-10-27 - 16:50

I’ve always added milk to my muffins and banana breads, totally going to try your water trick!!

Ishnge 2020-10-28 - 15:17

hi beth, can you please sharing no-oven cake/cookie/muffin/cupcake? hope you can:D. Love your video as always, keep healthy!:D

Bandinadar 2020-10-29 - 16:45

Hi Beth, ��not only are you amazing but your also a mind reader, Thank you so much for your Beautiful muffins recipe,,,my favorite favorite dessert ❤️p.s. with lots of sugar on top,,,, Dianne

Lanaya 2020-10-31 - 02:27

Hi Beth, Like all your other fans I missed you last week, too! This video is great and I love the egg options. What a good thing to remember if you’re conserving eggs (availability of eggs during the pandemic was initially a problem in our area) Thanks very much!

Nakasa 2020-11-03 - 08:31

My husband is german so we went for a really unhealthy and added streusel on top, They look amazing and everyone likes the crunch on top. I posted the recipe if you are interested Beth. Love you healthy version with oats:)

Gardagis 2020-11-03 - 21:55

How amazing do these look mouthwatering ��btw. I have a beauty and vlog related channel hope you enjoy the content I create and stay connected

Wrathwing 2020-11-04 - 08:23

did you added normal room temperature water in traditional muffins

Juran 2020-11-06 - 04:13

I wonder what your banana bread would be like if you used coconut water tropical banana bread? I actually have the ingredients for the coffee house version of these muffins so I think I’ll make some this afternoon ��‍��

Fenrisar 2020-11-07 - 03:17

These look great! Is there a way to get a sample of the Isopure vanilla protein? I am having trouble finding a vanilla flavored protein that isn’t nasty. Thanks!

Thetadar 2020-11-09 - 05:42

Oh also would frozen blueberries work in this recipe? If they do could i add then right in or would i need to defrost them first?

Kekus 2020-11-10 - 08:53

You can find another wheat berry muffin recipe on a children’s book

The book is called Little Red Riding Hood

By Lisa Campbell Ernst

It’s about a big bad wolf and he tries stealing little red riding hood’s grandma’s wheat berry muffins and the bad wolf
tries to find out the ingredient that makes the muffins smell good.

The recipe is on the end of the book

(On on the back cover, on the last few pages.)

Nalkis 2020-11-11 - 23:35

Beth I made these tonight (traditional) and they’re AMAZING! Great flavor, light w/ a little crunch on top. QUES: can I maybe reduce the butter by 1/4 cup & replace it w/ an addt’l 1/4 cup of oil? Wondering if that’s slightly healthier than 1 1/2 sticks butter…(?) Either way, this is now my new standard blueberry muffin recipe! ��❤️

Kaghma 2020-11-13 - 02:10

Just made these tonight. Really yummy and not too sweet. Can I suggest, instead of using two bowls for dry and wet ingredients, just use one bowl for the wet ingredients and then sift the dry ingredients on top of them. It’s just for less dishes to wash at the end.

Gole 2020-11-14 - 20:50

I love blueberry muffins. But in my country we don’t have blueberries….no fresh and it’s very hard and expensive to get frozen ones which are imported from overseas. I wonder if I could substitute strawberries with blueberries. Good to see you again Beth.

Yggmath 2020-11-15 - 12:15

I noticed you always use different sugar substitute. Which one would you prefer? taste wise and health wise.

Brightstaff 2020-11-17 - 02:37

I will try the healthy BB muffins just need to make a trip to Whole Foods��

Grilis 2020-11-17 - 22:42

I’m not blueberry’s biggest fan but man this video makes me want to make both recipes

Androgamand 2020-11-20 - 15:19

Thanks. I was just thinking what to do with my frozen blueberries.

Tegar 2020-11-21 - 22:13

Looks so yummyi….will definitely try blueberry muffin,i like your coffee muffin too ❤❤❤

Marifym 2020-11-22 - 06:13

Just yesterday I was trying to find a good blueberry muffin recipe because blueberries are in season here and I am craving blueberry muffins. I hadn’t found a recipe I wanted to try and then ‘bing’ your video pops up in my subs. It’s as if you read my mind. Great timing!

Shaktibei 2020-11-24 - 11:09

Nothing better than a delicious muffin…I top some of my muffins with turbinado sugar for the crunch factor. Will try your recipe soon! Great video!

Kulalv 2020-11-25 - 07:55

Lovely recipe Beth and thanks a lot for acknowledging my request for blueberry muffin recipe.
Looking forward to see more amazing recipes.
Love
Tanya❤❤

Mezigar 2020-11-27 - 00:43

Hi Beth, thanks for the recipe.. Can we use chia seed as well to replace egg?

Gamand 2020-11-28 - 01:59

The first recipe can you use coconut oil instead of vegetable oil?

Borne 2020-11-29 - 14:05

Loved this video. Will be trying the muffins soon. I will try both. Thanks for the recipe.

Arcaneeye 2020-11-30 - 19:54

Missed you last week Beth �� I love a good muffin so very excited to try both versions ��

Gholbilhala 2020-12-02 - 12:27

I always use your banana bread recipe without knowing why water is an ingredient. Now I know.☺

Thanks for sharing this recipe. Love blueberry muffins.

Mokus 2020-12-03 - 02:13

Ahh, thank u, I might have to hop on a plane, don’t now where u’r at!! apart from veg oil, have u tried it with any other? I have sesame seed oil, do u think that wd work?

Babor 2020-12-03 - 19:49

Hi Beth! Delish looking muffins �� Is there a possibility you might create a house tour video sometime? I know I am not the only one who is curious to see the rest of your decor and style ��

Malatilar 2020-12-05 - 00:03

Hi beth are those parchment paper liners? I’ve been looking for those kind..your muffins look so good definitely gonna make them ��

Buhuginn 2020-12-06 - 07:52

Love blueberry muffins, Looking forward to see more amazing recipes

Fonn 2020-12-08 - 18:38

If you put in frozen berries, do you still need to add the water? Thinking the frozen would leach out enough?

Faugar 2020-12-10 - 00:46

My absolute favourite muffins are blueberry ones! So yummy and tasty, I’ve been making them for years with a streusel topping on too for extra crunch. Yours looks so delicious too and super fluffy and moist. YUMM ��

Snowbringer 2020-12-11 - 00:44

I have not watched your videos for a while, this video gives me such a different energy compared to your earlier videos ��

Vudonos 2020-12-12 - 10:39

I love the healthy muffins. Please show us more healthy ideas of cakes or muffins. Can you please weigh the bananas for us as it is really hard to guess the weight of two bananas!!Thanks!

Nikor 2020-12-13 - 12:12

I can’t wait to try this recipe! I bought a huge pack of blueberries at the store a few days ago!

Tygranadar 2020-12-15 - 06:46

Thank you for posting this video. So easy to follow and delicious just like your strawberry shortcake recipe.

Fefyn 2020-12-16 - 21:05

Looks delicious can wait to make them both! ��Following you on TikTok my 10 year old cooks on TikTok at chefgemma so exciting! Thanks!

Bragore 2020-12-17 - 20:08

So excited to watch this video!! About to make it right now following with you in this video!! So excited!

Conjugra 2020-12-19 - 14:48

We missed you last week Beth but good to know you’re sharing more of your ideas, have great fun on TIK TOK��.

Kathrilanim 2020-12-20 - 03:01

Hey did you know that your not supposed to heat up raw honey because it will get ride of the nutrients and become like the pasteurized honey?

Coithris 2020-12-21 - 13:02

Love your honesty. Thanks for the great recipes. I will definitely try the healthy versions and add monk fruit sugar for extra sweetness. ��

Sinfire 2020-12-23 - 20:20

Thanks for the eggless recipe!! I can’t eat eggs, so this is a boon! Love them!

Takus 2020-12-24 - 06:21

Hi Beth! I just wanted to say you have such a warm sweet personality and watching your videos brings me a lot of joy! Also I am going to try the healthy muffins next week:) i love that you gave a healthy option because I am trying to be more healthy and still have fun with baking and cooking!

Malari 2020-12-24 - 21:46

I just made these with chocolate chips instead of blueberries! (not a fan of cooked blueberries) They were amazing! Thanks for the wonderful recipe, Beth!!

Colar 2020-12-26 - 15:10

lovely, u mixed that in mixer in about 30 secs, I think! looks great, can I come over for tea? Mona, UK

Kagis 2020-12-28 - 11:23

This recipe is awesome! I made them the other day and I can’t wait to bake them again! Great recipe

Kathrilsa 2020-12-29 - 04:58

I’m going to stick with the traditional muffin. On the days I want to be healthy, I’ll just eat a handful of blueberries ��

Goltizahn 2020-12-30 - 06:20

Hope you guys enjoy these muffins!!! Don’t forget to “like” the video it helps out a ton. Thanks guys have a great weekend:D

Cenaya 2020-12-31 - 10:29

I tried the recipe and honestly. It looks better than it taste. Muffins come out really dry and lack texture and flavor

Vojar 2021-01-03 - 03:22

I cant get protin powder,what can i add instead it, please

Morathis 2021-01-03 - 17:51

I love the idea for the health one but can’t have the coconut have you any other options for the coconut oil.

Gonris 2021-01-05 - 10:59

Hey Amin, i tried this recipe today and it was my first time making muffins!! I must say your recipe is absolutely amazing. My muffins turned out so yummy and perfect consistency as required. Thanks!! ��

Mazugrel 2021-01-07 - 06:27

im making these for my boyfriend but only have almond flour will that work?

Cordador 2021-01-08 - 03:43

Do you recommend the oil & butter combo for a more moist cake too? My cakes tend to be quite dry, I’m guessing it would work for this too. Also I’ll try swapping the milk for water.

Telmaran 2021-01-09 - 03:59

I am so glad I found your channel, I am jumping with excitement binge watching all. I started keto 7weeks ago and I am down 22lbs. Craving some sweets, no more. Thanks. I did sub

Shazil 2021-01-10 - 13:49

that is very easy and looks delicious Joe!! Thanks as always bud!!

Stoneseeker 2021-01-11 - 19:18

Hello new frnds..
Good job
I have ��dn��you.So plz join my channel “pathak ki chaupal” & support each other

Balladolas 2021-01-13 - 22:27

Thanks for the healthy option! I’m trying to be vegan so the second recipe is perfect if I use agave syrup instead of honey. Can’t wait to try them!

Bandilis 2021-01-15 - 04:12

Thank you for this video I will absolutely try this ��
I’ve been waiting for your newest updates ��
I love your cooking!

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