1140 blueberry muffin Recipes

melted butter, all-purpose flour, vanilla sugar, ground cinnamon, salt, baking powder, egg, milk, fresh blueberries

unsalted butter, white sugar, salt, eggs, all-purpose flour, divided, baking powder, buttermilk, fresh blueberries, rinsed, drained and patted dry, white sugar

all-purpose flour (10 oz), flour (for berries), cake flour (4oz), baking powder, baking soda, salt, sugar, sugar, butter, softened, eggs, lemon juice, vanilla extract, plain low-fat yogurt, blueberries

flour, whole wheat flour, baking powder, salt, sugar, eggs, melted butter, milk, fresh blueberries

vegetable shortening, sugar, eggs, flour, baking powder, salt, milk, blueberries (fresh or frozen ), sugar, flour

flour, sugar, baking powder, salt, melted butter, eggs, milk, vanilla, blueberries

all-purpose flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, frozen blueberries, all-purpose flour, butter, softened, reduced-fat cream cheese, softened, low-fat milk, eggs, vanilla extract, sugar

butter or 1/2 cup margarine, softened, sugar, eggs, flour, baking powder, salt (optional), milk, vanilla, 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.

flour, baking powder, salt, sugar, egg ; slightly beaten, milk, oil, blueberries

coconut flour , sifted, celtic sea salt, baking soda, eggs, agave nectar, grapeseed oil, vanilla extract, blueberries, fresh or frozen

plain yogurt, granulated sugar, brown sugar , packed, agave nectar, butter, melted, eggs, whole wheat flour, white flour, oats, baking powder, baking soda, blueberries (fresh or frozen )

egg, milk, vegetable oil or 1/4 cup melted shortening, flour, sugar, baking powder, salt, fresh blueberries

flour, sugar, baking powder, salt, egg, milk, vegetable oil, blueberries (frozen is ok)

all-purpose flour, light brown sugar, granulated sugar, baking powder, salt, unsalted butter, melted, all-purpose flour, baking powder, salt, granulated sugar, eggs, canola oil, whole milk, pure vanilla extract, blueberries

all-purpose flour, whole wheat flour, brown sugar, ground nutmeg, ground cinnamon, baking powder, baking soda, egg, whisked, canola oil, plain yogurt, milk, apple juice, applesauce, lemon extract, blueberries

flour, sugar, salt, baking powder, applesauce, egg whites, skim milk, blueberries (fresh or frozen , we use fresh)

margarine, milk, egg, egg yolk, vanilla extract, all-purpose flour, sugar, baking powder, salt, fresh blueberries, cold, margarine, cut into 1/2-inch cubes, all-purpose flour, sugar