2 oiled or foil-lined muffin tins.
Bake for 20
egrees F. Line or butter muffin tin.
To make topping
preheat oven to 400.
combine sugar, flour, salt, baking soda and whisk to combine.
combine oil and eggs in a 2 cup measuring cup. fill the rest with milk to 2 cups and whisk.
stir wet into dry ingredients.
fold in blueberries gently.
fill 18 muffin cups just about full.
sprinkle with crumb topping over tops and bake 20-25 minutes.
crumb topping:
using a fork combine all ingredients until small crumbs form.
In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
Stir well.
In large measuring cup, combine eggs, milk, butter and lemon juice.
Stir liquid ingredients into flour mixture until blended.
Turn into buttered 13 x 9-inch baking dish.
Sprinkle blueberries evenly over batter.
Sprinkle with Crumb Topping.
Bake at 375\u00b0 for 40 to 45 minutes.
Can be served warm or cold.
Preheat oven to 400\u00b0.
Butter a round 10 x 1 1/2-inch baking dish or a 10-inch spring-form pan.
In a medium bowl, toss blueberries with lemon zest.
In a large bowl, combine
2 cups of the flour with the sugar.
Using your fingertips or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal.
Set 1 1/2 cups of the mixture aside for the crumb topping.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
egrees F. Spray 12 medium muffin cups with no-stick cooking
Preheat oven to 375 degrees.
Mix the frozen blueberries, pie filling, cinnamon, lemon juice and zest in a bowl. Then pour it into the piecrust. Set aside.
Mix the soften butter, sugar, and flour. Get it to a thick paste. Then add in the remaining ingredients. Mixture should be crumbly.
Pile the crumb mixture on the pie. Bake in the oven for 35-45 minutes. Pie should be golden brown and bubbling.
or topping.
Press remaining crumb mixture evenly onto bottom of
Preheat oven to 350F (180 degree C).
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.
ooking spray.
To prepare crumb topping, place flour, brown sugar
ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
75 degrees, Prepare muffin cups/tin.
Crumb Topping:.
Combine the
b>muffin recipe.
Yield:about 6 cups.
Attach Recipe: Blueberry Muffins, 3 Cups Muffin
r line 12 regular-size muffin tins with paper liners.
egrees C). Grease or line muffin pan.
In a large
Have ready one 12-cup muffin pan. Grease 10 of the
Preheat oven to 350\u00b0.
Rinse blueberries from mix with cold water and drain.
Arrange peach slices in ungreased 9-inch square pan.
Sprinkle blueberries over peaches, combine water and brown sugar in liquid measuring cup.
Pour over fruit.
Combine muffin mix, pecans and melted butter in large bowl.
Stir until blended (mixture will be crumbly).
Sprinkle crumb mixture over fruit. Sprinkle contents of topping packet from mix over crumb mixture. Bake at 350\u00b0 for 50 to 55 minutes.
Serve warm with whipped cream.