1004 sugar blueberry muffins Recipes

flour, baking powder, baking soda, salt, blueberries, egg, butter, brown sugar, buttermilk, oatmeal

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 )

flour, sugar, baking powder, salt, eggs, milk, vanilla, blueberries , more if you like lots in each muffin

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

flour, sugar, baking powder, salt, egg, well-beaten, water, melted butter, fresh blueberries

shortening, sugar, eggs, flour, baking powder, salt, buttermilk, blueberries

bisquick baking mix, nonfat milk, sugar, unflavored applesauce, egg, blueberries (fresh or frozen )

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

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

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

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

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

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, 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)