45267 lactose free blueberry muffins Recipes

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

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

greek yogurt, blueberries , plus more for garnish, nonfat milk, honey, ground cinnamon, pure vanilla extract

vegetable oil cooking spray, oat bran , plus, atkins baking mix , mixed together, atkins baking mix, baking powder, eggs, heavy cream or 1/2 cup milk, club soda, blueberries or 1/2 cup strawberries or 1/2 cup dried cranberries, if not sweet sprinkle with, splenda sugar substitute

all-purpose flour, baking powder, sugar, unsalted butter, melted, egg, slightly beaten, whole milk, fresh blueberries, granulated brown sugar or white sugar

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.

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)

blueberries, self rising flour, sugar, eggs, milk, oil, vanilla

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

blueberry muffin mix, poppy seeds, egg, water, lemon , rind of, grated, powdered sugar, lemon juice

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

flour, baking powder, salt, cinnamon, sugar, ener-g egg substitute, water, vanilla, rice milk, unsweetened applesauce, blueberries

all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, buttermilk , shaken, unsalted butter, melted and cooled, grated lemon zest, extra-large eggs, lightly beaten, fresh blueberries (2 half -pints)

all-purpose flour, sugar, baking powder, salt, fresh blueberries, rinsed, eggs, vanilla extract, milk, butter or margarine, melted