br>Add fresh blueberries. If you use frozen blueberries, dust with a
cones using the \"Bisquick Heart Healthy\" lower fat product, but the
Heat oven to 400 degrees.
grease 12 muffin cups or use muffin papers.
Stir all ingredients except blueberries together in large bowl til moistened. Stir in blueberries.
Divide evenly among cups.
Bake 13-18 minutes or until golden brown.
VERMIX!
Gently fold in blueberries.
Divide batter among the
pplesauce and water. Mix. add blueberries. Stir.
Put half batter
im to center. If using blueberries, arrange plum slices first, and
ake pan, spinkle half the blueberries over the top, then top
an.
Toss 2 cups blueberries, brown sugar, and cinnamon in
Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin.
In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well.
In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture.
Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy.
Gently fold in blueberries.
Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.
Mix together dry ingredients until well combined.
In a separate bowl, mix eggs, applesauce, and bananas.
Stir banana mixture into flour mixture, and then add blueberries.
Stir carefully (the blueberries crush easily).
Bake in a greased loaf pan for approximately one hour at 350\u00b0F.
Bread is done when a toothpick comes out clean.
Preheat oven to 375.
Line a baking sheet with parchment paper.
In a large bowl, whisk together egg, splenda, milk and oil.
In another bowl, mix together flour, oats, wheat bran, poppy seeds, baking powder, lemon zest, cinnamon and salt.
Stir egg mixture into flour mixture just until combined.
Gently stir in blueberries.
Drop batter in 8 mounds onto prepared baking sheet.
Bake until firm and golden brown, 15 to 20 minutes.
Remove to rack and let cool.
hites.
Stir in the blueberries.
Heat 1/2 teaspoons
lended.
Gently stir in blueberries.
Spoon into prepared muffins
Heat oven to 400\u00b0.
Place oats in blender and grind (stir occasionally).
Line 12 muffin cups with paper baking cups. Combine dry ingredients.
Add blueberries and remaining ingredients.
Mix until just moistened.
Bake 20 to 22 minutes. Makes 1 dozen.
Freezes well.
Microwave on High for 30 seconds per muffin.
Combine strawberries, blueberries, bananas, orange juice, yogurt, and soy milk powder in a blender. Blend until smooth, then pour into glasses and serve.
Combine blueberries, water, honey, lemon zest, and salt in a saucepan over medium heat. Cover; bring to a simmer. Remove lid; simmer until liquids combine, about 15 minutes. Remove from heat; cool for 5 minutes.
Preheat the oven to 350 F/180 C.
In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
Add flour and mix.
Add blueberries and gently fold into mixture.
Pour the batter into a greased 9x5-inch bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.
Allow to cool for 15 minutes before serving.
Blend blueberries, pomegranate juice, yogurt, milk, oats, sweetener, and cinnamon together in a blender until smooth, about 2 minutes.
ntil combined.
Fold in blueberries.
Place batter in greased
Place the blueberries, raspberries, strawberries, pomegranate and mango juices, milk, and honey into a blender. Cover, and puree until smooth. Pour into glasses to serve.