Baked this way, these healthy raspberry muffins made with would make a healthy gluten free snack! I’m happy you love these, Robin. It's from his book, 101 Foods That Could Save Your Life. Do you think this would work with fresh cranberries and orange zest? Do you have an issues with other recipes of your baked goods turning out drier? This is true for most baked goods! I always measure my flour very carefully and dont let it pack. Loved These! The batter tasted and looked good however when they were cooked they turned quite green! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Cascadian Farm Organic Frozen Raspberries. Do I need to change the amount of flour or any other ingredient if I do? I also think they could use just a bit more sugar, not a lot. So does inaccurately measuring ingredients or having an oven that’s not properly heating. This may be my new favorite blueberry muffin recipe, at least for now. I made a few alterations; I used 1/4 cup of date syrup & 1/4 cup honey. I used frozen mixed berries, straight from the freezer, and baked as directed. Prettier muffins: If you wish, you can top the raspberry muffins with a little sprinkle of decorative sugar before baking for added sparkle just like they do at the bakery. Raspberries won’t be in season for a couple more months, and strawberries are just beginning to ripen up, so frozen berries were the perfect solution. Your comments make my day. Preheat the oven to 200°C, 400°F, Gas Mark 6. These taste deliciousness were gobbled up quickly by my family! Next, in a separate large bowl whisk eggs together. I didn’t have a lemon and I even ran out of vanilla! I thought this recipe was good. I will make this again soon. Thank yiu very much for your recipe…Frank. They turn out perfect every time, huge hit with my picky little eater. I’ve also accidentally used regular AP flour instead of whole wheat, and it worked fine (but I prefer the ww!). I am looking for a healthy version of the “Abes” muffins we used to get at Whole Foods. Although I did have to use a little more yogurt and a bit of milk to make the consistency of the batter a little more pourable…. I followed the recipe as written (used the regular whole wheat flour vs. white whole wheat), leveled off all measured ingredients, baked at 400 for 16 min, and allowed to cool in the pan on a wire rack. Then, remove as much air as possible and seal. Best of all, they’re bursting with jammy blueberry flavor. I love this recipe! Thank you for commenting, Lucy. I used coconut Greek yogurt which I had on hand, as well as some lemon zest. I’ve also found that you can omit the Greek yogurt (sometimes I forget to buy some and don’t have any on hand) and the recipe still works – the texture is just a bit denser. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Came out delicious and moist! Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. My Foods teacher assigned an assignment to use a basic muffin recipe but incorporate alternatives. I will take a look. Mmmmm. Very disappointed. Finally, I added half a cup extra of blueberries and skipped adding sugar on top. This expense is on sale. Measure all the ingredients except the blueberries into a bowl and mix with a wooden spoon until just combined. I hope they tast good. I made 40 tiny muffins to take to a weightlifting comp. Mine didn’t really turn out very well. Just made these, they came out great! I had to make a few changes cause I’m plant based. I really like the idea of useing flavored yogurt with same fresh fruit, peach with peach etc. I added milk gradually to make a batter. this is garbage, you need to start making some real food ya bl**dy bas*art. Slowly add dry ingredients to wet ingredients and mix until well combined. Since falling in love with these muffins we have purchased your cookbook and love many other recipes you have created. Also, I don’t think the recipe successfully makes 12 muffins – 8 would be about right. About This Healthy Raspberry Muffins Recipe. They were moist, delicious and quite filling. I would love to freeze the batter for a workday morning to defrost the night before and pop into the oven in the morning. Thank you!! Healthy Blueberry Muffins History. I have some buttermilk I’d like to use up and was hoping to make these muffins. ☹️ 2 days later, I cut them into smaller pieces and made a bread pudding out of them, using with 1% milk and zest of an orange to keep it light. A couple of years ago, he developed an interest in videography out of nowhere. Nice and healthy. I also used about double the amount of blueberries. This looks so good! I made the gluten-free version today and it came out beautifully. I will make these again with a couple of tweaks because they’re sooo moist. But other maple syrup should be fine. Patrizia, Melbourne, I liked the looks of the recipe so i decided to make a half a batch. I made these with c4c gluten free flour and they were delicious. Texture was a tiny bit rubbery, I think I may have over-mixed and/or added too many blueberries. It turned out perfect! Please double-check with your preferred nutritional app for the most accurate information. I’ve been looking for a cake for my daughter’s first birthday with these flavours but no refined sugar and it’s very hard! No less. If you have an oven thermometer, use it to make sure your oven is working at the proper temperature. Would like to know if I could use oat flour instead? They still turned out delicious and got rave reviews! Keep the same temp but I’m not sure how long to bake it. Add raspberries and stir until batter is just blended. Your email address will not be published. Made these today using AP flour, maple syrup and vanilla greek yogurt. I’m not a great cook and/or baker but willing to try to improve. Use raspberry yogurt: Using raspberry yogurt doubles the raspberry flavor and a wonderful texture to these easy-to-make healthy raspberry yogurt muffins. I literally cannot get over how delicious all your muffin recipes are. The only thing I left out was raw sugar on top. Both my girls loved them too. I’ve made 3 different recipes of “healthy” blueberry muffins and they were dense, dry and bland. Finally, use a tablespoon scoop or a measuring cup to scoop muffin batter into the muffin liners. I baked for 16 minutes. Dairy free? I did go by the regular recipe, not vegan. My four year old refuses to eat blueberries so these are perfect because she loves raspberries. Can I sub brown sugar and what amounts? Once I corrected my mistake they were delicious. Hi Kate, I came across your blueberry muffin recipe through google. Just keep in mind that doing so may affect baking times, texture and taste when making raspberry muffins. Tried it once as a loaf but with oven at 400 the outside burnt and the inside stayed raw… Gonna try it again as a loaf but this time reduce the heat to 350 or 375 so hopefully it will bake through more gradually. I’ll likely freeze half for another day! Just made these today. So there I was with two dozen muffins. Add coconut oil and mix. Someone ate the raspberries right before I made these. I’m now a fan of your recipes–these turned out quite nicely with a lovely light texture and flavor. More about Cookie and Kate », Follow us! Made with olive oil and maple syrup – no subs. My husband and kids loved them. I’m glad you loved it. I doubled the recipe for a big breakfast meeting that was cancelled at the last minute! A hit for the whole family! Hi John, I’m sorry to hear you didn’t love these. The batter came out really thick, so i added an egg and a 1/4 cup of oat milk. Now, he’s made a business of it. Lemon season here in Australia so I had a tonne to use up. I made a batch yesterday as I had extra blueberries in the fridge. It’s so hard to wait! Can I use regular whole wheat flour instead of the white whole wheat? Any help would be appreciated, I’ve made this recipe a few times now and the muffins have collapsed every time. I used Sprouted Spelt flour and Canola oil instead, and the muffins turned out fantastic. First off, I made A LOT of changes because of what I had on hand.