COSTCO BLUEBERRY MUFFIN RECIPES

Steps:

• Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
• Use ½ cup sugar. Reserve ¼ cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
• Use ¼ cup sugar. Add ½ cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
• Use ¾ cup whole-wheat flour and 1 cup white flour.
• Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter.
• Add 3 strips bacon, fried crisp and crumbled, to the batter.

Steps:

• Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
• Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
• In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
• Add the wet ingredients to the dry ingredients and whisk until just combined.
• Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
• Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
• Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
• Let cool for 5 minutes in the pan.
• Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
• Cut into 16 squares. Add toppings as desired and serve.
• MEAL PREP: