Citrus, Blueberry & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
1/3 cup dried blueberries
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture and dried blueberries, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Chocolate & Blueberry Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1/2 cup blueberries, crushed
2 tbsp. chocolate flavored liqueur

1. Preheat the oven to 325F. In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the crushed blueberries, stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Pour or brush a little of the chocolate liqueur on top of each cupcake and continue to cool on a wire rack.

For the topping:
3/4 cup heavy cream
3 tbsp. confectioners/icing sugar, sifted
1 tbsp. blueberry jam18 blueberries
3 1/2 oz. semi sweet chocolate bar

2. Whip the cream , icing sugar and jam together until slightly stiff. Using a vegetable peeler, shave curls of chocolate from the bar. Garnish the cupcakes with a dollop of cream. Place and blueberry in the center of each cupcake and sprinkle some chocolate around it.

Makes approximately 18 cupcakes

Soy Milk & Blueberry Muffins - Recipe

1 1/4 cups whole wheat flour
1 tbsp. baking powder
1 cup dried blueberries
1 tsp fresh rosemary, chopped
1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 tsp. lemon extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, blueberries, rosemary, almonds and pecans. In a large bowl, beat the lemon extract, oil, soy milk and honey until combined. Slowly fold the dry ingredients into the soy mixture until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Antioxidant Crumble Muffins - Recipe

For the filling:
2 1/2 cups antioxidant fruit mix
3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins

Blueberry & Coffee Muffins - Recipe

2 tbsp. boiling water
2 tbsp. instant coffee granules
1 tbsp. milk
1/2 cup unsalted butter, melted
3 tbsp. almonds, chopped
3 1/2 cups self-rising flour
1 1/3 cups confectioners/icing sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 1/2 cups buttermilk
1 cup fresh blueberries

Preheat the oven to 400F. In a cup or small bowl, pour 2 tbsp of boiling water over the instant coffee. Stir in the milk (not the buttermilk) , and set aside to cool. In a medium bowl, mix the almonds, flour, sugar,, and baking soda with a spoon or whisk. In a large bowl, beat the eggs and buttermilk with an electric mixer until well combined (about 2-3 minutes). Stir in the cooled coffee. Add the flour mixture into the buttermilk mixture stirring with a spoon or whisk until nearly combined. Gently fold in the blueberries with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven. Cool muffins for 10 minutes, then remove from the pan. *These muffins are best served warm.*

Makes approximately 12 muffins

Feeling Blue - Blueberry Lemonade Cupcakes - Recipe

For the cupcakes:
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 egg
1 tsp. vanilla extract
1/4 cup sour cream
1/4 cup milk
4 tbsp. frozen lemonade concentrate, thawed
1 1/2 cups all-purpose flour
1 tsp. baking powder
2 cups fresh/frozen blueberries

1. Preheat the oven to 350F. In a large bowl, cream the butter and sugar until smooth and creamy. Beat in the egg until just combined. Add vanilla, sour cream, milk and lemonade concentrate and beat until just combined. In a medium bowl, combine flour, and baking powder, and stir until well combined. Slowly add flour mixture to wet ingredients and beat on low speed until just combined. Gently fold in the blueberries until evenly dispersed. Spoon about a 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-25 minutes. Remove from oven and cool for 30 minutes.

For the frosting:
3 cups confectioners/icing sugar
4 oz. cream cheese, softened
2 tbsp. frozen lemonade concentrate, thawed
3-4 drops blue food coloring

2. In a medium bowl, combine all ingredients and beat on medium speed until well combined. Frost each cupcake and top with a few extra blueberries.

Makes approximately 12 cupcakes

Dairy-free Blueberry & Pomegranate Muffins - Recipe

For the muffins:
1 cup fresh, or frozen (thawed) blueberries
1 1/2 cups unsweetened pomegranate applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the blueberries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins


>These muffins are very tasty and jam packed full of antioxidants, a great start to any day!<

Blueberry Muffins - Recipe

1/2 cup confectioners/icing sugar
1 tbsp. grated lemon zest
2 1/2 cups all-purpose flour
1 tbsp. baking powder
2 lightly beaten eggs
1 cup milk
1/2 cup unsalted butter, melted
1 tsp. lemon juice
2 cup fresh or thawed frozen blueberries

Preheat the oven to 400F. In a medium bowl, stir the sugar, lemon zest, flour and baking powder with a spoon or whisk. In a large bowl, beat the eggs, milk, butter and lemon juice with an electric mixer on low-medium speed for about 1 minute. Add the dry ingredients and blueberries, stir gently until the blueberries are just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

*Serve these muffins warm with a glass of lemon iced tea for a sweet treat, quick snack, or breakfast bite.*

Makes approximately 12 muffins

>>Remember to check the bottom of the page for great gluten-free and lactose free recipe substitutions to make these delicious muffins suit your dietary needs!<<

Blueberry & Cottage Cheese Muffins - Recipe

2 1/3 cups all-purpose flour

3/4 cup confectioners/icing sugar

1 tbsp. baking powder

pinch of salt

2 lightly beaten eggs

4 tbsp. sunflower oil

1 1/4 cups low-fat milk

1/2 cup low-fat cottage cheese

2 cups fresh blueberries

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon or whisk. In a large bowl beat the eggs, oil, milk and cottage cheese with an electric mixer on low-medium speed until smooth. Add the flour mixture to the cheese mixture and stir with a spoon or whisk until almost combined. Gently fold in the blueberries, be careful not to over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. 

Makes approximately 12 muffins

Mini Blueberry Cheesecakes - Recipe

1 cup graham cracker crumbs
4 tbsp. unsalted butter, melted
*(substitute for vegan margarine for baking)
2 cups ricotta cheese
*(substitute with blueberry goat cheese)
2 cups cream cheese, softened
*(substitute for tofu cream cheese)
2 tsp. vanilla extract
1 1/2 cups confectioners/icing sugar
3 eggs
1 1/2 cups fresh blueberries

Preheat the oven to 325F. Put the cracker crumbs into a medium bowl and stir in the butter until well combined. Spoon a heaping tablespoon into each well of a muffin tin lined with baking cups. Press the crumb mixture firmly into the bottom, to completely cover the bottom of each well. Chill in the fridge for 15-30 minutes (or until set).
In a large bowl, beat the ricotta (or goat) on low-medium speed with an electric mixer until smooth. Add the cream cheese, vanilla and icing sugar and continue to beat until smooth. Slowly add the eggs, one at a time, beating between eggs, until smooth. Spoon 1/4 - 1/3 cup of the cheese mixture into each well of the muffin on top of the graham crumbs. Bake for 23-27 minutes. Remove pan from oven and cool for 5 minutes. Remove mini cheesecakes from pan and cool on a wire rack for an additional 25 minutes. Store in fridge until ready to serve. Top with a sprinkling of fresh blueberries.
Mini cheesecakes can be stored covered in the fridge for up to 2 days before consumption.

Makes approximately 12 mini cheesecakes.

***Goat's milk cheese contains a different kind of lactose than standard cow's milk cheese. Because of this different kind of lactose, many people that are intolerant to cow's milk can easily digest goat's milk. Goat's milk cheese comes in many flavors, including various fruit flavors. If you can't find a cheese that exactly matches the flavor of the cheesecakes, try a complimentary fruit flavor and create something new!***

Blueberry Lime Cupcakes - Recipe

For the cupcakes:
1/2 cup vegan margarine (Earth Balance), softened
1 cup icing/confectioners sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/2 cup fat-free milk
*(substitute for almond or soy milk)*
2 cups self-rising flour
1 tsp. baking powder
1 cup fresh blueberries
1 tbsp. grated lime zest

1. Preheat the oven to 350F. Combine the margarine and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth and creamy. Add the eggs slowly and beat on medium speed. Beat in the vanilla and milk until well combined. Sift in the flour and baking powder and stir with a whisk (do not beat) until the batter is just combined. Gently fold in the blueberries and lime zest with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the glaze:
1/2 cup confectioners/icing sugar
2 tbsp. grated lime zest
3 tbsp. lime juice
2 tbsp. boiling water

2. Mix the sugar, lime zest, lime juice and boiling water in a small saucepan. Bring to a low simmer over medium heat, stirring frequently to dissolve the sugar. Continue to simmer uncovered for 5 minutes. Remove from the heat, cool slightly, and spoon over the cooled cupcakes.

Makes approximately 18 cupcakes

Blueberry Bread Pudding Cupcakes - Recipe

For the custard:
2 eggs
1/2 cup confectioners/icing sugar
1 tsp. vanilla extract
2 cups heavy cream

1. Cream the eggs, sugar and vanilla in a small bowl by beating with an electric mixer on low-medium speed until smooth. Add the cream, stir with a whisk until well combined. Put aside.

For the cupcakes:
12 thin slices brioche bread (crusts removed)
4 tbsp. unsalted butter
3/4 cup fresh blueberries

2. Preheat the oven to 350F. Grease each well of a king size muffin tin with butter. Butter both sides of the brioche bread and cut each slice into 12 small triangles. Push 3 triangles into each well, covering the bottom. Add a layer of blueberries. Pour a layer of custard over the blueberries. Repeat this process until each well is full (about 4 layers). Place the muffin pan into a roasting pan. Pour boiling water into the roasting pan until it reaches about half way up the outsides of the wells. Bake until golden and firm, about 25 minutes. If the cupcakes begin to colour too much, cover the pan with aluminum foil. Remove from oven and tip the cupcakes out of the wells and serve warm. Store any leftovers covered in the refrigerator for no more than 2 days.

Makes approximately 12 king size cupcakes