Ina Garten Recipes Blueberry Muffins

Ina Garten Blueberry Muffins (With Easy Streusel …

WEBOct 2, 2019 · Preheat the oven to 375 degrees F. Line muffin tins with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt …

Rating: 4.3/5(89)
1. Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
2. Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands.
3. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended.
4. Fold the blueberries into the batter. Don’t overmix!

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LowCholesterol Blueberry Muffins Allrecipes

WEBDec 1, 2022 · Use vegetable oil spray to grease a 12-cup muffin tin. Set aside. Mix 1/4 cup flour with blueberries and set aside. Beat egg white …

Rating: 4.1/5(52)
1. Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
2. Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
3. In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.

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Barefoot Contessa Blueberry Bran Muffins Recipes

WEBAdd the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined. Scoop the batter into the muffin …

1. Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
2. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
3. Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

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