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By Eating Made Easy Ingredients: 1 cup all-purpose flour. 1 cup white whole wheat flour. 2 tsp baking soda. 1 tsp kosher salt. ¼ cup canola oil. ½ cup orange juice. 1 cup blueberry, fresh or frozen
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.
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 ...
Want to make Blueberry-Sour Cream Muffins? Learn the ingredients and steps to follow to properly make the the best Blueberry-Sour Cream Muffins? recipe for your family and friends.
All of the ingredients are easy for the kids to toss into a bowl. Carey also uses an ice cream scooper to ensure that an even amount of batter goes into each muffin tin, which is a fun touch for kids!
Recipes for muffin tin doughnuts and whole-wheat blueberry muffins. Featuring an Equipment Review covering top pod coffee makers and a Tasting Lab on grapefruit juice. 94
Recipes for blueberry pancakes, and German apple pancake. Featuring an Equipment Corner covering electric griddles, a Tasting Lab on fresh vs. frozen blueberries, Food Facts about pancakes, and quick tips for keeping pancakes warm.
To make the muffins in a large bowl stir together flour, baking powder and salt and set aside. In a medium bowl, whisk together eggs and granulated sugar until combined.