23282 blueberry muffin smoothie Recipes

plain plain yogurt, blueberries (or other fruit), milk, honey, ice, sugar

cranberry juice, blueberries, frozen, red grapes, silken tofu (or plain yogurt)

fresh or frozen blueberries, fat-free milk, reduced-fat firm silken tofu (about 4 oz), raspberry spread (such as polaner all fruit), carton raspberry low-fat yogurt

frozen blueberries, pomegranate juice, chilled, honey, carton vanilla fat-free yogurt

navel oranges, fat-free plain yogurt, fat-free milk, fresh or frozen blueberries, sugar, ice cubes

reduced-fat vanilla ice cream, fresh or frozen blueberries, chopped peeled fresh peaches or frozen unsweetened sliced peaches, pineapple juice, vanilla yogurt

frozen blueberries, unsweetened pomegranate juice, flax meal, honey, greek yogurt, ice

reduced-fat vanilla ice cream, fresh or frozen blueberries, chopped peeled fresh peaches or frozen unsweetened sliced peaches, pineapple juice, vanilla yogurt

navel oranges, fat-free plain yogurt, fat-free milk, fresh or frozen blueberries, sugar, ice cubes

vanilla soy milk, banana, frozen and cut into chunks, chopped peeled mango, fresh or frozen unsweetened blueberries, silken firm tofu, sugar, vanilla extract

ripe banana, cut into chunks, frozen unsweetened blueberries, cherry juice blend, vanilla yogurt, crushed ice, ground cinnamon

unsweetened apple juice, vanilla yogurt, frozen unsweetened blueberries, quick-cooking oats, maple syrup

unsalted butter, whole milk, whole large egg, vanilla, all-purpose flour, sugar, baking powder, salt, fresh blueberries (12 oz), cold unsalted butter, cut into bits, all-purpose flour, sugar, special equipment : 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans

best woodland blueberries, frozen, pomegranate juice, honey , to taste

plain yogurt, white grape juice, blueberries, crushed ice, mint, garnish

soft tofu, drained, banana, peeled and sliced, apple juice, blueberries, ice

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.

blueberry muffin mix , duncan hines bakery style blueberry streusel with crumbs topping, poppy seeds, egg, water, lemon peel, grated, powdered sugar, lemon juice