xtract if you are making blueberry muffins. It will be too moist
layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top
bout 6 cups.
Attach Recipe: Blueberry Muffins, 3 Cups Muffin Mix, 2
ntil the tops of the muffins are golden and a toothpick
Preheat oven to 400 degrees F.
Stir thoroughly first 5 ingredients. Make well in center.
Combine egg, milk, and oil; add all at once to dry mixture. Stir just till moistened.
Combine blueberries, 4 tablespoons sugar, and lemon peel and fold into batter.
Fill well-greased muffin pans or paper-lined muffin pans 2/3 full.
Bake 20 to 25 minutes.
While muffins are warm, dip tops in melted butter and then in sugar (can alternately dust with powdered sugar).
This is more a trick than a recipe.
Follow the directions on any muffin mix but substitute orange juice for the recommended amount of water.
This gives the muffin a nice, tangy taste that goes well with sweet blueberry taste.
It works especially well with \"light\" muffin mixes which tend to be less tasty when made as directed.
And, if you prefer making muffins from scratch, this substitution works well! Oven temperature:
425\u00b0.
Time:
15 to 20 minutes.
Serves 6 to 12.
ust moistened.
Fold in blueberry mixture carefully.
Fill paper
uffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries
aking time. Invert muffins onto wire rack, stand muffins upright, and cool
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
12 if you want large muffins) or line with paper or
ot peel away from these muffins easily).
Wash and drain
orms pea-sized clumps.
Muffins:.
Whisk the flour with
or until golden brown. Let muffins cool at least 30 minutes
Beat oil, sugar, orange juice, rind and egg together.
Combine dry ingredients and add to batter, stirring only enough to moisten.
Batter will be very thick.
Fold in blueberries quickly without excess stirring.
Bake in greased or paper cup lined muffin tins for 20 to 25 minutes at 400\u00b0.
Makes 16 muffins.
Preheat oven to 400\u00b0.
Line 12 muffin cups or grease with shortening.
In a large bowl, combine flour, sugar, baking powder and salt.
In another bowl, whisk eggs, milk and margarine; add to flour mixture, stirring until just moistened.
Fold in blueberries.
Spoon evenly into muffin cups.
Sprinkle with sugar. Bake 25 to 30 minutes.
(Can be frozen up to 1 month.
Reheat in microwave on defrost for 2 1/2 minutes.)
Makes 12 large muffins.
Rinse blueberries.
Remove 1/2 cup.
Dry remaining berries. Cream butter and sugar.
Add eggs singly, beating well.
Sift dry ingredients and add alternately with milk.
Crush the 1/2 cup blueberries with a fork and mix into batter.
Add remaining berries and mix by hand.
Fill greased muffin pans 3/4 full and bake at 375\u00b0 for 30 minutes or until nicely browned.
Cool 30 minutes before removing from pans.
Store, uncovered.
Makes about 16 muffins.
rozen berries, see note in recipe description above).
Continue to
Beat butter on low until creamy.
Gradually add sugar, beating on med.
Add eggs, one at a time.
Add vanilla.
Combine dry ingredients.
Alternately add dry mix and milk.
Toss the blueberries with the 2 t flour.
Fold into batter.
Divide between 24 greased muffin cups.
Make Topping.
Combine flour, sugar and butter to make crumbs.
Sprinkle on top of muffins.
Bake for 35 minutes at 350 degrees F.
s they are creaming, these muffins will not rise. Simply cream