FROZEN BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
Provided by Taste of Home
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. , Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 238 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BLUEBERRY BANANA BREAD RECIPE: HOW TO MAKE IT
Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. —Sandy Flick, Toledo, Ohio
Provided by Taste of Home
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 3 mini loaves.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes or. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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BLUEBERRY YOGURT MUFFINS RECIPE: HOW TO MAKE IT
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin
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Reviews 4.4
Total Time 35 minutes
Category Breakfast, Brunch
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Reviews 4.4
Total Time 35 minutes
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Calories 228 calories per serving
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When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Calories 195 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Calories 195 calories per serving
- Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
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