Indulge in the delightful combination of sweet and savory with these scrumptious Carrot Blueberry Muffins. Made with fresh carrots and juicy blueberries, they offer a perfect blend of flavours that will leave you craving for more. These moist and delicious treats are not only a great option for a quick breakfast but also make for a satisfying snack or dessert.
How to Make a Healthy Blueberry Carrot Muffins
To create these delectable carrot blueberry muffins, you’ll require muffin cups. The process begins with combining all the ingredients in the listed order to achieve a harmonious batter. Next, divide the mixture evenly among the prepared muffin cups, then top each one off with an additional scattering of blueberries. Once this is done, it’s time to pop them into the oven. To add a touch of sweetness and a hint of crunch, sprinkle sugar on top before returning them to the oven for further baking. The cooking time will vary depending on your specific oven, but I’ve found these carrot cake muffins typically take around 22 minutes to cook to perfection.
Benefits of Blueberries
While it’s likely you’re already convinced about the wonders of blueberries, their nutritional value goes beyond just being delicious. Classified as a superfood, these tiny fruits are packed with Vitamin C, making them an excellent addition to a healthy diet. Research has consistently shown that blueberries have numerous benefits, including promoting skin and bone health, regulating both types of diabetes, and even combating heart disease and certain forms of cancer. With such an impressive list of advantages, it’s no surprise that incorporating blueberries into your meals is an excellent choice. In fact, this carrot and blueberry recipe is the perfect way to experience these benefits firsthand.
How to Make DIY Parchment Tulip Muffin Liners
The charm of homemade DIY parchment tulip muffin liners has always fascinated me, especially when paired with the wholesome goodness of freshly baked muffins. To create these adorable liners, start by cutting 4½-inch squares of parchment paper and then press each square over the bottom of a glass that fits snugly into your muffin cups. Make sure to crease the sides well enough to hold their shape before placing them in the muffin pan holes. Voila! A simple yet effective way to add some rustic flair to your baked goods. And if you’re feeling extra adventurous, consider using colored parchment paper for an added pop of color.
How to Serve a Healthy Blueberry Muffin with Carrots
One of the most appealing aspects of muffins lies in their versatility. They can effortlessly transition from a morning breakfast treat to an afternoon snack or even a sweet dessert option. Moreover, they make an excellent addition to a packed lunch or provide a much-needed energy boost before a workout.As for me, I never tire of indulging in the delightful taste and aroma of carrot blueberry muffins. And while I’m also fond of strawberry and chocolate variations, there’s something about the harmonious blend of carrots, blueberries, sugar, lemon, and cinnamon that makes these treats truly irresistible.What’s more, preparing these carrot and blueberry muffins is a relatively effortless process, requiring minimal effort yet yielding an impressive reward in terms of flavor and satisfaction. When enjoyed as breakfast, they’re sure to set your day off on the right foot.
Carrot Blueberry Muffins Recipe
Carrot Blueberry Muffins
Bella Bucchiotti’s go-to carrot blueberry muffin recipe is a crowd-pleaser, and for good reason – it’s incredibly delicious. With this classic combination of sweet carrots and tangy blueberries, you’ll be hooked from the very first bite. If you’re already a fan of carrot cake or have tried other healthy blueberry recipes with a twist, then this one is sure to become a new favorite. And the best part? It’s incredibly easy to make, requiring just 10 minutes of prep time and 20 minutes in the oven. That’s a total of 30 minutes from start to finish! With this recipe, you’ll be rewarded with 12 scrumptious muffins that are perfect for snacking or serving at your next brunch gathering.
Instructions
To begin, place the oven rack in the middle position and preheat it to 350 degrees Fahrenheit. Next, prepare your 12-cup muffin tin by lining each cup with paper liners and lightly spraying them with cooking spray. Set aside half a cup of blueberries for garnishing purposes. In a large bowl, crush the remaining blueberries using the back of a fork to release their natural sweetness. Add the flour, baking powder, cinnamon, and salt to the blueberry mixture, stirring until well combined. In another bowl, whisk together the milk, melted butter, brown sugar, carrots, eggs, lemon zest, and vanilla extract until the brown sugar is fully dissolved. Then, gently fold this wet ingredient mixture into the dry ingredients until just combined. Divide the batter evenly among the muffin cups, making sure each one is filled to the brim. Press the reserved blueberries onto the surface of each muffin, creating a visually appealing topping. Place the muffins in the oven and bake for 10 minutes. After this initial baking period, remove the pan from the oven and sprinkle the tops of the muffins with sugar. Rotate the pan to ensure even cooking, then return it to the oven for an additional 20-24 minutes, or until the muffins are golden brown and a toothpick inserted into their centers comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.