Sentences with phrase «about blueberry muffin»

Mmmmmm you're right — there's just something about a blueberry muffin that's just calls to me at coffee shops.

But I will say there is something about a blueberry muffin that steals my heart.

Let's talk about these blueberry muffins, as I mentioned in the video, I have been wanting to try this recipe for a couple of years ever since I saw it on America's Test Kitchen on PBS.

Not exact matches

The first one is Blueberry, reprinted here: Blueberry Bran Muffins Makes about 10 large mMuffins Makes about 10 large muffinsmuffins.

Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread.

I've been thinking about the carrot puree bran muffin idea, but it probably is gonna be a while before I get around to trying it — several dozen more blueberry bran muffins at least, LOL.

There is new... Read More about 9 Paleo Blueberry Muffins — One of the Healthiest Foods

Feedback from Badger @Badgers Bakes about my Healthy Blueberry and Orange Muffins was particularly good to hear: Badger doesn't use oil in cooking and had tried my recipe without oil.

Yields: 12 muffins Ingredients 2 Cups Emmer Flour 1/2 Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued

Would I talk about the texture and ingredients of a blueberry muffin?

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

Now I could of course have just come up with a healthy version of blueberry muffins but since I'm all about practicality and most importantly portability, I got a little more creative.

My 4 yr old has been begging for blueberry muffins for about week and a half now.

During my week away in Fruitland, a reader messaged me about about a magical mug cake modification she tried based on my blueberry muffin mug cake that sounded very much like microwave brownie heaven.

A quiche, along with a tray of blueberry muffins or a side salad is a wonderful meal and no one in my family ever complained about the lack of crust.

I just remember waking up in the wee a.m. hours and seeing my baby seester (who was, mind you, about two years old), sitting on top of our kitchen counter, shoveling mini blueberry muffins into her mouth.

They missed my muffins of old, white, spelt, whole - wheat pastry, etc... then I made them blueberry - lemon - zest - coconut - flour - deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door... I can't wait to try your German Chocolate cake and not tell my dad its gluten free until he's done eating it!

Lemon rind and blueberries would make my day... oh what about poppyseed lemon blueberry muffins... with lemon juice and sugar glaze after baked.

That's why I'm all about starting my day off with a simple and healthy plant - based meal, and these Blueberry Lemon Oat Bran Mini Muffins are a great example of just that!

Friends, I don't know about you, but there's no one I know that will turn down a good muffin... especially when there are blueberries involved!

Streusel Topped Meyer Lemon - Blueberry Muffins recipe from Fifteen Spatulas food blog Ingredients: 8 oz all purpose flour (about 1.5 cups) 3/4 cup sugar 2 tsp baking powder pinch of salt Zest of 2 meyer lemons 1/3 cup vegetable oil 1 extra large egg 1/3 cup milk 2 cups blueberries Streusel crumb topping (recipe below)

And, judging by the incredible response we've had to our Blueberry - White Chocolate Muffins, lots of you are definitely as crazy about white chocolate as I am.

This will forever more be my go to for blueberry muffins, my family who isn't even crazy over any muffins raved about these and talked amongst themselves about how great they are, many thanks!

Nice thing about bran muffins is that you can put whatever you want in it (I've put blueberries, elderberries, saskatoon berries, chocolate chips, etc..)

I don't remember much about the food at Charlie Brown's, but I most definitely remember the blueberry muffins and one very cute little towhead feeding them to ducks.

Every day he complained about there not being enough blueberries in the muffins.

I reserved one tablespoon of the mixed dry ingredients, and just before baking the muffins, I tossed the reserved dry mix with about 1/2 cup frozen blueberries and folded them very gently into the batter.

I've also swirled in about 1 teaspoon of blueberry preserves in place of the homemade compote, and although of course it's sweeter, it's works beautifully and makes a fabulous muffin, too.

I think blueberry muffins are the perfect food - and actually now that im fiinnnnallly seeing what everybody loves about gluten free eating, and I've started subbing out gluten whenever possible - i think you just made them more perfect.

These perfectly moist, lightly sweetened lemon blueberry muffins are made with almond flour, Greek yogurt and sweetened with a little honey (zero refined sugar) so not only are they delicious, but you can really feel GOOD about eating them too.

-LSB-...] Blueberry Coconut Muffins — Instead of making mini muffins, I pour the batter into regular - sized muffin tins; it makes enough for about 7 mMuffins — Instead of making mini muffins, I pour the batter into regular - sized muffin tins; it makes enough for about 7 mmuffins, I pour the batter into regular - sized muffin tins; it makes enough for about 7 muffinsmuffins.

Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl.

Fill each muffin cup about 3/4 of the way and top with blueberries.

Jamie raved about this cookbook and has actually posted these yummy blueberry muffins and blueberry buckle from it too.

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

What I love most about these muffins is the inherent adaptability to use a wide variety of seasonal ingredients and flavor combinations (replace the blueberries with dried cranberries and walnuts), as well as the fact that they are easily transportable which makes them an ideal muffin for kids and families on the move.

The great thing about these pancake muffins is they are perfect for lazy chicks, so if you don't have bananas and / or raisins, use blueberries and strawberries, chopped carrots and apples, or pecans and walnuts.

And there is NOTHING remotely healthy about a low - fat blueberry muffin!

That's why I'm all about starting my day off with a simple and healthy plant - based meal, and these Blueberry Lemon Oat Bran Mini Muffins are a great example of just that!

Friends, I don't know about you, but there's no one I know that will turn down a good muffin... especially when there are blueberries involved!

I know what you mean about photographing these cookies — Last week I had to photograph pumpkin cookies for a freelance recipe, and I was getting so annoyed with the fact that the cookies look like chickpea cakes aka unappealing yellowy brown balls hahaha Nicole @ Foodie Loves Fitness recently posted... Healthy Blueberry Pistachio Crumb Muffins -LCB- dairy free -RCB-

A&M: One Hungry Mama gave us the history of this dish: «This recipe came to me right as I was about to overextend myself: I was eight months pregnant and, with a day of cooking ahead of me, almost decided to whip up impromptu blueberry corn muffins for breakfast.

The blueberry muffin was delicious and I am still dreaming about... More