1446 blueberry oil Recipes

flour, sugar, beaten egg, skim milk, olive oil, frozen blueberries

white flour, whole wheat flour (you can substitute for 1/2 cup white if you like ), white sugar, baking powder, salt, buttermilk (or vanilla soy milk if lactose is your ibs trigger), vegetable oil, blueberries (frozen or fresh )

all-purpose flour, white sugar, salt, baking powder, vegetable oil, egg, milk (you can also replace with buttermilk), fresh blueberries (can substitute with other fruit also), white sugar, all-purpose flour, butter, cubed, ground cinnamon

egg, slightly beaten, oil, milk, fresh blueberries, all-purpose flour, baking powder, sugar

flour, sugar, baking powder, salt, blueberries, milk, vegetable oil, egg, sugar

milk, oil, egg, flour, sugar, baking powder, salt, blueberries

flour, baking powder, salt, cinnamon, eggs, beaten, milk, vanilla, sunflower oil, blueberries, butter, maple syrup

flour, sugar, salt, baking powder, oil, egg, milk, frozen blueberries, white sugar, flour, butter (cold )

flour, sugar substitute (such as splenda ), baking powder, salt, cinnamon, nutmeg, egg substitute, nonfat milk, vegetable oil, blueberries, blackberries, water, orange peel, grated

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.

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

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

whole wheat flour, baking soda, brown sugar or honey, cinnamon, salt, egg, beaten, buttermilk , or sour milk, oil or melted butter, blueberries