25076 vegan blueberry muffins with agave Recipes

nectarines, peeled and sliced, sugar, all-purpose flour, butter, blueberry muffin batter, vanilla ice cream

blueberry muffin mix (make sure it is 1 with real blueberries), peaches, sliced, sugar, flour, ground cinnamon, butter

blueberry muffin mix, cream cheese, softened, almond extract, granulated sugar, lemon juice, egg, butter, melted, flour, granulated sugar, chopped nuts, cinnamon

frozen blueberries, vanilla extract, agave nectar, tapioca flour, soymilk, rolled oats, flour, cinnamon, salt, safflower oil, golden syrup, vegan margarine

unbleached flour, whole wheat flour, teff flour, turbinado sugar or 3/4 cup other artificial sweetener, baking powder, salt, canola oil, ener-g egg substitute (constituted according to the package directions, which in the case of the en-ergy egg substitute mea) or 1 tbsp other egg substitute (constituted according to the package directions, which in the case of the en-ergy egg substitute mea), soymilk (appx.), blueberries (fresh or frozen ), cinnamon, crumb topping, turbinado sugar, unbleached flour, vegan margarine, cinnamon

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

very ripe bananas, mashed, white sugar, baking powder, salt, all-purpose flour, whole wheat pastry flour, egg replacer (dry ), water, blueberries

wheat flour, brown sugar, baking powder, baking soda, salt, soy milk, lemon juice, oil, vanilla extract, blueberries

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

quick muffin mix, brown sugar, ground cinnamon, milk, eggs, applesauce, vanilla extract, fresh or frozen blueberries

blueberry muffin mix , with can blueberries, flour, butter, melted, cooled, eggs, beaten, nestle toll house premier white morsels, divided

blueberries, sugar, butter, melted, eggs, salt, flour, baking powder, real vanilla extract

almond meal, golden flax meal (about 3/4 cup whole seeds ground into powder), sea salt, agave syrup, alcohol-free vanilla extract , or the seeds from 1 vanilla bean, liquid coconut oil, filtered water , as needed, fresh or frozen blueberries, cashews , ground into a fine powder, blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve), lemon juice (from about 1/2 lemon), agave syrup, filtered water , as needed

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 )

soymilk, vegetable oil or 1/4 cup corn oil, applesauce, egg substitute, powder (bob s red mill kind is best), water, all-purpose flour, sugar, baking powder, salt, lemon juice, fresh blueberries, ground cinnamon

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

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