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1. Low Carb Blueberry Muffins

Ingredients
Vegetable oil cooking spray
2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
1 cup soy flour
1/2 cup sugar substitute (recommended: Splenda)
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

Directions
Preheat oven to 375 degrees F.
Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.

2. Multigrain Muffins

Ingredients
1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
1 large egg white
1 1/4 cups buttermilk
1/2 cup packed dark brown sugar
2 tablespoons vegetable oil
1 cup chopped dried fruit medley
1/2 cup chopped walnuts

Directions
Position a rack in the center of the oven and preheat to 375 degree F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

3. Gluten Free Blueberry Muffins

Ingredients
2 cups gluten-free all-purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup canola oil
2/3 cup agave nectar
2/3 cup rice milk
1 tablespoon vanilla extract
1 cup fresh blueberries

Directions
Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

4. Blueberry Angelfood Muffins

Ingredients

Cake:
1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest freshly grated
1 1/2 cups fresh or frozen blueberries

Directions
Cake: Preheat the oven to 375 degrees F.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.

Glaze:
3 tablespoons lemon juice
1 cup confectioners’ sugar
Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.

5. Blueberry Whole Wheat Muffins

Ingredients
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup rolled oats, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1 cup blueberries
Turbinado sugar, optional, for sprinkling

Directions
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don’t worry if there are a few lumps).
Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

MORE RECIPES AT WWW.FOODNETWORK.COM/RECIPES

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