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Preheat oven to 375. Grease a nonstick muffin pan with cooking spray or a little oil and set aside. Stir together dry ingredients in a medium bowl and set aside.
Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors.
Preheat the oven to 350 degrees. In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg and milk and mix well.
Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
Line a 12-cup standard muffin pan with paper liners, or grease with nonstick cooking spray. In a large bowl, whisk together the all-purpose and whole wheat flours. Reserve 1 teaspoon and set aside.
Blueberries are sold fresh or are processed as individually quick frozen fruit, purée, juice, or dried or infused berries. These may then be used in a variety of consumer goods, such as jellies, jams, pies, muffins, snack foods, pancakes, or as an additive to breakfast cereals. Blueberry jam is made from blueberries, sugar, water, and fruit ...
Make the muffins: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at ...
Blueberry Streusel Corn Muffins. Katherine Gillen. Time Commitment: 50 minutes. ... Serve it over yogurt, in milk or atop fresh fruit or greens. Get the recipe. 22. Chewy Chocolate Chip Granola Bars.