1145 blueberries mix Recipes

pancake mix, sugar, egg, water, canola oil, fresh or frozen blueberries (bet they would be good with raspberries or cranberries too)

crushed pineapple, undrained, blueberries, sugar, yellow cake mix, margarine, melted, sugar, pecans, chopped

fresh blueberries, divided, sugar, heavy cream (whipping), sugar, vanilla, poundcake (homemade or from the store ), vanilla pudding mix, milk, vanilla extract

crushed pineapple, blueberries, butter, sugar, yellow cake mix, pecans, chopped

sugar, margarine, lemon juice, cornstarch, salt, water, fresh blueberries, pie shells, cooked and cooled (or double recipe with 11 x 14 cake pan and use 2 cup flour, 1 stick oleo and 1 tsp sugar mix and pat int)

bisquick baking mix, nonfat milk, sugar, unflavored applesauce, egg, blueberries (fresh or frozen )

lemon cake mix, all-purpose flour, baking powder, eggs, milk, vegetable oil, fresh blueberries

all-purpose flour, baking powder, baking soda, salt, unsalted butter (1 1/4 stick), softened, sugar, eggs, plain yogurt, grated lemon peel, blueberries, flour (if using defrosted frozen berries), adjust the oven rack to the middle-lower part of the oven. preheat oven to 375of., whisk together the flour , baking powder, baking soda, and salt and set aside., in a large mixing bowl, cream butter and sugar together, beating until fluffy. add eggs 1 at a time, beating until incorporated after each one. beat in the grated lemon peel., beat in 1 half of the dry ingredients until just incorporated. beat in 1 third of the yogurt. beat in half of the remaining dry ingredients. beat in a second third of the yogurt. beat in the remaining dry ingredients and then the remaining yogurt. again be careful to beat until just incorporated. do not over beat. fold in the berries. if you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour., use a standard 12-muffin muffin pan. coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. or use 1 of those convenient vegetable oil sprays. distribute the muffin dough equally among the cups. bake until muffins are golden brown, about 25 to 30 minutes. test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. set on wire rack to cool for 5 minutes. remove muffins from the tin and serve slightly warm.

brown rice flour mix (see note ), granulated sugar, baking powder, baking soda, xanthan gum, salt, nutmeg (to taste), unsweetened fresh blueberries, canola oil, eggs, pure vanilla extract, cinnamon sugar for garnish or optional streusel topping

cream cheee, softened, sugar, sweetened condensed milk, instant vanilla pudding mix, angel food cake cut into 1 cubes, fresh or frozen blueberries, thawed

quick muffin mix, brown sugar, ground cinnamon, milk, eggs, applesauce, vanilla extract, fresh or frozen blueberries

instant vanilla pudding mix, cold milk, fresh blueberries, white sugar, or more to taste, all-purpose flour, baking powder, white sugar, salt, vegetable oil, milk

yellow cake mix, cream cheese, sugar, powdered sugar, cool whip, blueberry pie filling

bisquick , heart smart mix (tm), skim milk, egg substitute, blueberries

yellow cake mix, fresh blueberries, white sugar, butter, melted, ground cinnamon

all-purpose flour, whole wheat pastry flour, white sugar, baking powder, salt, fresh blueberries, rinsed, other berries can be used ., plain, low-fat yogurt, canola or vegetable oil, sugar mixed with a pinch to 1/4 tsp. cinnamon, chopped walnuts , pecans or almonds

angel food cake, blueberry pie filling, cool whip, vanilla instant pudding mix