To Die For Blueberry Muffins

I'm going to admit. I'm not a huge fan of blueberries... I don't like to eat them raw. I think they kind of taste like feet. (Sorry but it's true) So the only way I'd eat blueberries is if they were cooked in some kind of batter. I don't know why but when they are cooked, they turn really sweet and they don't taste like feet anymore. (Does anyone agree with me on that?) The other day, I made some really yummy blueberry yogurt bread... and the combination of lemon and blueberries... well, it was heavenly. Then the blueberry pancakes.... Oh I can't tell you enough how much I enjoy them. And now... I made the best blueberry muffins! I'm serious. You'll know what I mean when you try them. My father-in-law (who almost rarely complements on other people's food) said that it was even better than normal bakery muffins, because, one, it tasted so good, two, it had so much more blueberries in them. That's always a plus. And I'll bet the muffins would taste great with raspberries, too, if you like raspberries. (For some reason, I don't really like cooked raspberries much. Yeah, I'm weird that way.) The crumbs on top of the muffins are also so wonderful so don't skip it!

Blueberry Muffins
From All Recipes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy!!

To Die For Blueberry Muffins

I'm going to admit. I'm not a huge fan of blueberries... I don't like to eat them raw. I think they kind of taste like feet. (Sorry but it's true) So the only way I'd eat blueberries is if they were cooked in some kind of batter. I don't know why but when they are cooked, they turn really sweet and they don't taste like feet anymore. (Does anyone agree with me on that?) The other day, I made some really yummy blueberry yogurt bread... and the combination of lemon and blueberries... well, it was heavenly. Then the blueberry pancakes.... Oh I can't tell you enough how much I enjoy them. And now... I made the best blueberry muffins! I'm serious. You'll know what I mean when you try them. My father-in-law (who almost rarely complements on other people's food) said that it was even better than normal bakery muffins, because, one, it tasted so good, two, it had so much more blueberries in them. That's always a plus. And I'll bet the muffins would taste great with raspberries, too, if you like raspberries. (For some reason, I don't really like cooked raspberries much. Yeah, I'm weird that way.) The crumbs on top of the muffins are also so wonderful so don't skip it!

Blueberry Muffins
From All Recipes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy!!

To Die For Blueberry Muffins

I'm going to admit. I'm not a huge fan of blueberries... I don't like to eat them raw. I think they kind of taste like feet. (Sorry but it's true) So the only way I'd eat blueberries is if they were cooked in some kind of batter. I don't know why but when they are cooked, they turn really sweet and they don't taste like feet anymore. (Does anyone agree with me on that?) The other day, I made some really yummy blueberry yogurt bread... and the combination of lemon and blueberries... well, it was heavenly. Then the blueberry pancakes.... Oh I can't tell you enough how much I enjoy them. And now... I made the best blueberry muffins! I'm serious. You'll know what I mean when you try them. My father-in-law (who almost rarely complements on other people's food) said that it was even better than normal bakery muffins, because, one, it tasted so good, two, it had so much more blueberries in them. That's always a plus. And I'll bet the muffins would taste great with raspberries, too, if you like raspberries. (For some reason, I don't really like cooked raspberries much. Yeah, I'm weird that way.) The crumbs on top of the muffins are also so wonderful so don't skip it!

Blueberry Muffins
From All Recipes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy!!

Blueberry Buttermilk Pancake

This wonderful blueberry buttermilk pancakes is our family's favorite breakfast. The pancakes are so flaky, they literally melt in your mouth. Substitute with raspberries or blackberries if desired. Oh, one more thing, if you're trying to avoid having too much sugar, try agave brand syrup. It's sugar free but still very tasty. It's become my favorite kind of syrup now.

Blueberry Buttermilk Pancake
Recipe from Arlyn

Ingredients:

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries, fresh or frozen

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Grease heated griddle if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Top the batter with 4-6 fresh or frozen blueberries. Turn panckaes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

Enjoy!!

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Blueberry Buttermilk Pancake

This wonderful blueberry buttermilk pancakes is our family's favorite breakfast. The pancakes are so flaky, they literally melt in your mouth. Substitute with raspberries or blackberries if desired. Oh, one more thing, if you're trying to avoid having too much sugar, try agave brand syrup. It's sugar free but still very tasty. It's become my favorite kind of syrup now.

Blueberry Buttermilk Pancake
Recipe from Arlyn

Ingredients:

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries, fresh or frozen

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Grease heated griddle if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Top the batter with 4-6 fresh or frozen blueberries. Turn panckaes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

Enjoy!!

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Blueberry Buttermilk Pancake

This wonderful blueberry buttermilk pancakes is our family's favorite breakfast. The pancakes are so flaky, they literally melt in your mouth. Substitute with raspberries or blackberries if desired. Oh, one more thing, if you're trying to avoid having too much sugar, try agave brand syrup. It's sugar free but still very tasty. It's become my favorite kind of syrup now.

Blueberry Buttermilk Pancake
Recipe from Arlyn

Ingredients:

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries, fresh or frozen

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Grease heated griddle if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Top the batter with 4-6 fresh or frozen blueberries. Turn panckaes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

Enjoy!!

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Blueberry Yogurt Bread

I love blueberries! Whenever I go to Costco, I am tempted to buy a huge box of them. I don't always buy them though because I always come up with lots of delicious things that I could make with them. By delicious things, I mean desserts. Then my effort in losing weight is going to...fail. But this time, I gave in. I bought them thinking I would just eat them for snacks and maybe for blueberry pancakes.... But when I saw this recipe on Blogchef, I couldn't resist. I had to try it, didn't I? It was phenomenal. Perfectly sweet and delicious. The combination of both blueberry and lemon flavors gives a very nice sweet and tangy taste. Oh and it smells great AND adicting, too. So be warned. :-)

Blueberry Yougurt Bread
Adapted from Blogchef with a slight change

1 1-/2 cups all purpose flour
1 tablespoon flour (for blueberries)
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
1 tablespoon sugar
3 extra large eggs
2 teaspoons grated lemon zest
½ teaspoon vanilla extract
½ cup vegetable oil
1 ½ cups blueberries (fresh of frozen)
1/3 cup lemon juice (freshly squeezed)

Direction:

Grease and flour a 8 ½ x 4 ¼ x 2 ½ inch baking pan. Preheat the oven to 350 degrees. In bowl mix 1 ½ cups flour, salt, and baking powder. Set aside.

In another bowl whisk together yogurt, eggs, sugar, lemon zest, oil and vanilla extract. Slowly mix the wet and dry ingredients together into one bowl.

Lightly toss blueberries in 1 tablespoon of flour to coat, and fold them gently into the batter. Pour the batter into your baking pan (I used a bundt cake pan) and bake for 50-60 minutes or until done. Stick a tooth pick in the loaf and if it comes up clean, it’s done.

While the loaf is baking cook 1/3 cup lemon juice and 1 tablespoon of sugar until sugar is dissolved. Set aside.

When the loaf is done allow it to cool for 10-15 minutes, and place on a cooling rack. When the loaf is still warm pour the lemon-sugar mixture over it and allow it to soak in. Allow to fully cool.


Mmmm... Yummy! Enjoy!!

Blueberry Yogurt Bread

I love blueberries! Whenever I go to Costco, I am tempted to buy a huge box of them. I don't always buy them though because I always come up with lots of delicious things that I could make with them. By delicious things, I mean desserts. Then my effort in losing weight is going to...fail. But this time, I gave in. I bought them thinking I would just eat them for snacks and maybe for blueberry pancakes.... But when I saw this recipe on Blogchef, I couldn't resist. I had to try it, didn't I? It was phenomenal. Perfectly sweet and delicious. The combination of both blueberry and lemon flavors gives a very nice sweet and tangy taste. Oh and it smells great AND adicting, too. So be warned. :-)

Blueberry Yougurt Bread
Adapted from Blogchef with a slight change

1 1-/2 cups all purpose flour
1 tablespoon flour (for blueberries)
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
1 tablespoon sugar
3 extra large eggs
2 teaspoons grated lemon zest
½ teaspoon vanilla extract
½ cup vegetable oil
1 ½ cups blueberries (fresh of frozen)
1/3 cup lemon juice (freshly squeezed)

Direction:

Grease and flour a 8 ½ x 4 ¼ x 2 ½ inch baking pan. Preheat the oven to 350 degrees. In bowl mix 1 ½ cups flour, salt, and baking powder. Set aside.

In another bowl whisk together yogurt, eggs, sugar, lemon zest, oil and vanilla extract. Slowly mix the wet and dry ingredients together into one bowl.

Lightly toss blueberries in 1 tablespoon of flour to coat, and fold them gently into the batter. Pour the batter into your baking pan (I used a bundt cake pan) and bake for 50-60 minutes or until done. Stick a tooth pick in the loaf and if it comes up clean, it’s done.

While the loaf is baking cook 1/3 cup lemon juice and 1 tablespoon of sugar until sugar is dissolved. Set aside.

When the loaf is done allow it to cool for 10-15 minutes, and place on a cooling rack. When the loaf is still warm pour the lemon-sugar mixture over it and allow it to soak in. Allow to fully cool.


Mmmm... Yummy! Enjoy!!

Blueberry Yogurt Bread

I love blueberries! Whenever I go to Costco, I am tempted to buy a huge box of them. I don't always buy them though because I always come up with lots of delicious things that I could make with them. By delicious things, I mean desserts. Then my effort in losing weight is going to...fail. But this time, I gave in. I bought them thinking I would just eat them for snacks and maybe for blueberry pancakes.... But when I saw this recipe on Blogchef, I couldn't resist. I had to try it, didn't I? It was phenomenal. Perfectly sweet and delicious. The combination of both blueberry and lemon flavors gives a very nice sweet and tangy taste. Oh and it smells great AND adicting, too. So be warned. :-)

Blueberry Yougurt Bread
Adapted from Blogchef with a slight change

1 1-/2 cups all purpose flour
1 tablespoon flour (for blueberries)
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
1 tablespoon sugar
3 extra large eggs
2 teaspoons grated lemon zest
½ teaspoon vanilla extract
½ cup vegetable oil
1 ½ cups blueberries (fresh of frozen)
1/3 cup lemon juice (freshly squeezed)

Direction:

Grease and flour a 8 ½ x 4 ¼ x 2 ½ inch baking pan. Preheat the oven to 350 degrees. In bowl mix 1 ½ cups flour, salt, and baking powder. Set aside.

In another bowl whisk together yogurt, eggs, sugar, lemon zest, oil and vanilla extract. Slowly mix the wet and dry ingredients together into one bowl.

Lightly toss blueberries in 1 tablespoon of flour to coat, and fold them gently into the batter. Pour the batter into your baking pan (I used a bundt cake pan) and bake for 50-60 minutes or until done. Stick a tooth pick in the loaf and if it comes up clean, it’s done.

While the loaf is baking cook 1/3 cup lemon juice and 1 tablespoon of sugar until sugar is dissolved. Set aside.

When the loaf is done allow it to cool for 10-15 minutes, and place on a cooling rack. When the loaf is still warm pour the lemon-sugar mixture over it and allow it to soak in. Allow to fully cool.


Mmmm... Yummy! Enjoy!!