ou are making blueberry muffins. It will be too moist) together on medium
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).
layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top
ntil the tops of the muffins are golden and a toothpick
bout 6 cups.
Attach Recipe: Blueberry Muffins, 3 Cups Muffin Mix, 2
et aside.
For the muffins, adjust an oven rack to
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
ixture.
Stir just until moist.
Gently fold in blueberries
preheat oven to 400.
Mix topping ingredients.
Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
sprinkle topping over muffins.
Bake for 15 minutes or until a toothpick comes out clean.
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!
ot peel away from these muffins easily).
Wash and drain
orms pea-sized clumps.
Muffins:.
Whisk the flour with
Sift dry ingredients into mixing bowl and make well in center. Combine egg and milk.
Melt shortening; cool slightly.
Add to egg mixture.
Add all at once to dry ingredients.
Stir quickly only until dry ingredients are moistened.
Gently stir in blueberries.
Drop batter from tablespoon into greased muffin pans.
Fill 2/3 full.
Bake in hot oven at 400\u00b0 for 25 minutes. Makes 1 dozen muffins.
Mix together the flour, sugar, baking powder, salt and nutmeg. Add blueberries and stir carefully to coat.
In a
small bowl, beat eggs.
Add milk and margarine.
Add to blueberry mixture; stir just until blended.
Fill greased muffin pans (or use paper cupcake liners) 2/3 full.
Sprinkle with almonds and sugar.
Bake 15 to 25 minutes, until pick comes out clean at 400\u00b0.
Rinse and drain berries; set aside.
Sift dry ingredients together into a large bowl.
Make a well in dry ingredients; add milk, eggs and margarine.
Mix well.
Fold in berries gently. Fill well-greased muffin tins 2/3 full and bake at 400\u00b0 for 20 to 25 minutes.
Serve warm or cold.
Yield:
24 muffins.
\"Freeze some for later!\"
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
again mixing well.
Add blueberry pie filling (it will be
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
side.
To make the blueberry muffins, preheat the oven to 350