234 blueberry lemon muffins Recipes

rhodes anytime! cinnamon rolls, slightly thawed, frozen blueberries, thawed and well drained, blueberry preserves, lemon zest

lemon juice, skim milk, egg, beaten, oil, molasses, natural bran, whole wheat flour, all-purpose white flour, brown sugar , packed, grated lemons , zest of, baking powder, baking soda, salt, blueberries or 1 cup raisins

blueberry muffin mix, cream cheese, softened, almond extract, granulated sugar, lemon juice, egg, butter, melted, flour, granulated sugar, chopped nuts, cinnamon

wheat flour, brown sugar, baking powder, baking soda, salt, soy milk, lemon juice, oil, vanilla extract, blueberries

milk, vinegar, white sugar, butter, softened, eggs, egg yolk, freshly grated lemon zest (optional), rice flour, cornmeal, baking powder, salt, blueberries, raw sugar , or to taste (optional)

all-purpose flour, granulated sugar, baking powder, baking soda, salt, lemon juice, grated lemon zest, lemon yogurt (about 2/3 cup), milk, butter, melted, eggs, fresh blueberries or frozen blueberries, thawed, more sugar or cinnamon-sugar, for topping

all-purpose flour, sugar, baking powder, salt, milk, cooking oil, egg, well beaten, vanilla, fresh blueberries or 1 cup frozen blueberries, thawed and drained, chopped pecans, grated lemon , rind of, fresh grated nutmeg, sugar, dipping sugar, melted butter

softened butter, sugar, drops lemon oil, lemon , zest of, vanilla, egg yolks or 2 whole eggs, buttermilk (or 3/4 cup milk and 1/4 cup. plain yogurt), water, lemon juice, flour, baking soda, salt, frozen blueberries

flour, sugar , plus, sugar, baking powder, baking soda, salt, lemon yogurt, beaten egg, lemon , zest of, vanilla extract, melted butter, blueberries (fresh or frozen - if frozen , thaw & drain)

all-purpose flour, sugar, sugar, baking powder, baking soda, salt, lemon yogurt, margarine, melted and cooled, egg, lightly beaten, lemon rind, grated, vanilla, blueberries

all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened (1 1/4 stick), sugar , minus 1 tbsp, eggs, plain low-fat yogurt, grated lemon zest, fresh blueberries or 1 1/2 cups frozen blueberries, unbleached all-purpose flour

quick-cooking oats, low-carbohydrate baking mix (i.e. -- atkins baking mix), splenda sugar blend for baking (granulated), baking powder, salt, eggs, heavy cream, water, butter, melted, grated lemon peel, vanilla extract, blueberries (if using frozen do not thaw before adding to the batter), quick-cooking oats, splenda brown sugar blend, butter, softened

eggs, canola oil, unsweetened applesauce, vanilla, lemon zest, light sour cream, flour, whole wheat flour, splenda sugar substitute, salt, baking soda, baking powder, blueberries

soymilk, vegetable oil or 1/4 cup corn oil, applesauce, egg substitute, powder (bob s red mill kind is best), water, all-purpose flour, sugar, baking powder, salt, lemon juice, fresh blueberries, ground cinnamon

all-purpose flour, cornmeal, baking powder, salt, sugar, corn oil or 1/2 cup vegetable oil, soymilk, soy yogurt, vanilla extract, lemon , zest of, finely grated, blueberries

apple juice concentrate, thawed, prune puree or 1/2 cup prune baby food, buttermilk, eggs, all-purpose flour, baking soda, salt, cornmeal, lemon zest, grated, frozen blueberries , unthawed (divided)

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.

unbleached all-purpose flour, baking powder, fine salt, unsalted butter, softened, plus more for preparing the muffin tin, grated lemon zest, sugar , plus 1 tbsp for the top of the muffins, eggs, at room temperature, whole milk, fresh blueberries, rinsed and dried, copyright 2001 television food network , g.p. all rights reserved