HOW TO MAKE BLUEBERRY LEMONADE RECIPES

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BLUEBERRY STREUSEL MUFFINS RECIPE: HOW TO MAKE IT



Blueberry Streusel Muffins Recipe: How to Make It image

What a joy to set out a basket of these moist blueberry muffins with crumb topping on the brunch buffet. People rave when they taste them for the first time. —Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 14

1/4 cup butter, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

  • In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 252 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 39g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

PERFECT HOMEMADE LEMONADE RECIPE | REE DRUMMOND - FOO…



Perfect Homemade Lemonade Recipe | Ree Drummond - Foo… image

The Pioneer Woman's 3-ingredient Perfect Homemade Lemonade recipe is so refreshing on a hot day.

Provided by Ree Drummond : Food Network

Categories     beverage

Total Time 15 minutes

Cook Time 15 minutes

Yield about 2 gallons

Number Of Ingredients 4

4 cups sugar
4 cups fresh lemon juice 
2 lemons, sliced 
Ice, for serving

Steps:

  • In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.
  • Serve over ice.

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BLUEBERRY STREUSEL MUFFINS RECIPE: HOW TO MAKE IT
What a joy to set out a basket of these moist blueberry muffins with crumb topping on the brunch buffet. People rave when they taste them for the first time. —Mary Anne McWhirter, Pearland, Texas
From tasteofhome.com
Reviews 3.9
Total Time 40 minutes
Category Breakfast, Brunch
Calories 252 calories per serving
  • In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.
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You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. —Gwen Frankhouser, El Cajon, California.
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Calories 102 calories per serving
  • Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam., Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
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