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Sarah Carey lightens up her blueberry muffins with apple sauce, which manages to add a little bit of sweetness and a lot of moisture. Carey also uses low fat buttermilk and a lot less oil than is ...
For Blueberry Muffins: 2 cups all-purpose flour. 3 teaspoons baking powder. 1/2 teaspoon salt. 2 large eggs ( or 3 small) 1 cup granulated sugar. 1 cup yogurt. 1/2 cup canola oil. 1 teaspoon ...
yellow gel food coloring. 2 c. self-rising flour. 1/4 tsp. kosher salt. 1 c. fresh blueberries, divided. 2 tbsp. turbinado sugar. 1 c. powdered sugar. Directions. For the muffins: Preheat the oven ...
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Preheat the oven to 425℉. 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 ...
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 muffin baby, also known as extramedullary hematopoiesis, describes a newborn baby with multiple purpura, associated with several non-cancerous and cancerous conditions in which extra blood is produced in the skin. [1] The bumps range from 1-7 mm, do not blanch and have a tendency to occur on the head, neck and trunk. [1]
Fill all the way to the top and then top with 2 or 3 fresh (uncaramelized) blueberries. Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for 10-15 minutes longer, until very ...