Not exact matches
Ingredients: 1
cup vanilla yogurt, divided 1/2 teaspoon hawthorn berry
powder 1/2 teaspoon VitaCherry
powder 1/4
cup granola, plus 1 tablespoon 1/4
cup blueberries
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4
cup water mixed with 1 tablespoon of yogurt 1
cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut oil 1/3
cup honey 2 teaspoons baking
powder 1 teaspoon vanilla
1
cup, fresh or frozen
blueberries 2 Tbs, raw cacao
powder or cacao beans 2 Tbs goji berries 1 Tbs raw honey (or more to taste) 1 Tbs hemp seeds 1 Tbs ground flaxseeds 1
cup, ice 1
cup water (more or less to desired consistency)
Ingredients: 1/4
cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2
cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking
powder 2 tsp stevia / truvia 1/4
cup frozen
blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my
blueberry scones with photos of how I knead in the berries
Blueberry Chipotle Barbecue Sauce Makes about 4
cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle
powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
PB & J + Greens 1 Smoothie Starter 1 tbsp Peanut Butter 1/4
cup Raspberries 1
cup Non-Dairy Milk Berry Green 1 Smoothie Starter 1/4
cup Blueberries 1/4
cup Strawberries 1
cup Apple Juice Caffeinated Cacao 1 Smoothie Starter 1 tbsp Cacao
Powder 1
cup Coconut Milk
For this smoothie (Serves: 2) I used: 2
cups unsweetened almond milk 2
cups of arugula and baby spinach mix 1
cup frozen
blueberries 2 bananas 1 tsp tahini 1 tbsp cacao
powder 1 tsp maca
powder 4 figs (I used dried.
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
3/4
cup all purpose flour 3/4
cup sugar 1 teaspoon baking
powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4
cup milk 4 tablespoons butter, melted 2 white peaches, peeled and sliced 1 pint
blueberries 1 tablespoon sugar Vanilla ice cream
My second test batch was 1
cup almond milk, 1 1/2 scoops cocoa
blueberry powder + 2 frozen bananas and 1 tbsp of peanut butter.
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
2 1/2 tablespoons ground flax seeds 1/4
cup beet juice 2 1/4
cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2
cups / 6 ounces whole wheat pastry flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking
powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1
cup blueberries, frozen is ok oil for cooking
4
cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking
powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1
cup cold heavy cream 2
cups blueberries 1 egg beaten for egg wash
2 tablespoons butter, ghee, or coconut oil 3 eggs 3/4
cup whole milk or coconut milk 1/2
cup almond flour 1/4
cup arrowroot
powder 2 tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh or frozen organic
blueberries
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or
blueberries (fresh or frozen)-- optional
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2
cups Cashews (or 1 1/3
cups ground) 255 9 • 1/4
cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking
Powder 0 0 • 1
cup Fresh
Blueberries 80 24 • 1/4
cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
Ingredients: 3/4
cup all purpose flour 1/2
cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking
powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2
cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1
cup fresh or frozen
blueberries ** 1/3
cup unsweetened and toasted coconut flakes
Vanilla Protein
Powder (optional) 1 1/2
Cup shredded coconut — pan or oven toasted 1 frozen banana sliced 2 Cups Fresh
Blueberries Instructions Combine all ingredients except blueberries in
Blueberries Instructions Combine all ingredients except
blueberries in
blueberries in a blender.
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2
cup whole - wheat pastry flour 1/2
cup almond meal 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1
cup almond or soy milk 1/4
cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2
cups frozen 2
cups (1 pint) fresh or frozen
blueberries
Worcestershire sauce 1 garlic clove, minced 1
cup fresh
blueberries 1/2 tsp onion
powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
Let's start baking...
Blueberry Muffins Yields: 14 Large muffins Ingredients: 3
cups all purpose flour 3 tsp baking
powder 1 tsp salt 2/3
cup vegetable oil 1 & 1/2
cups granulated sugar 2 eggs 2/3
cup buttermilk 2 tsp pure vanilla extract 2 & 1/2
cups fresh
blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3
cup packed brown sugar 1/4
cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4
cup instant oats Directions: 1.
1 1/2
cups AP flour or Gluten Free flour blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking
powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4
cup granulated sugar, plus 1 tablespoon 1 large egg 2/3
cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2
cup each raspberries and
blueberries
Filling: 12 ounces fresh
blueberries 1/3
cup granulated sugar 1 teaspoon ground cinnamon 4 1/2 teaspoons cornstarch or arrowroot
powder pinch of Kosher or sea salt juice of one lime
1 very ripe banana 1/2
cup of fresh
blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking
powder 3 tablespoon of almond milk pinch of sea salt
Blueberry Crumble Muffins Ingredients
cup milk
cup vegetable oil 1 large egg 2
cups all - purpose flour
cup sugar 2 teaspoons baking
powder
In a small saucepan, whisk together 1/2
cup cream, salt and
blueberry powder and bring to simmer over medium - high heat.
2
cups all purpose flour 3/4
cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed)
blueberries 1
cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
1
cup whole wheat pastry flour 1
cup barley flour 2 tablespoons baking
powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce
cup (about 1/3
cup) 1
cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen
blueberries
gluten free if intolerant) 1
cup / 250 ml / 100 g almond flour / meal 1/2
cup / 125 ml / 80 g rice flour 1 tsp baking
powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2
cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1
cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2
cups / 1/2 liter / 200 g
blueberries
2
cups old fashioned oats 1/2
cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1
cup nonfat milk 1/2
cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking
powder 1/4 teaspoon salt 2 tablespoons turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1
cup fresh
blueberries 1/2
cup walnuts or pecans, chopped
:D Mini
blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking
powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking
powder in the bowl of a food processor and pulse a few times.
Filling: Sliced Strawberries, Raspberries,
Blueberries 2 cans Full - Fat Coconut Whipped Cream, chilled 1/2
cup Powdered Xylitol or Erythritol 1 teaspoon Vanilla Extract 1 teaspoon Stevia Extract or to taste
Reduce flour to 3
cups (361 g) and add the
powdered blueberry mixture with it.
DRY MIX — 1 1/3 GF oats (135g)-- 1
cups ground almonds (120g)-- 1/2
cup coconut sugar (75g)-- 1/2
cup chocolate chips (60g)-- 1 1/2 tsp baking
powder — 2 tsp cinnamon — 1/2
cup blueberries (50g)
12 ounces
blueberries (fresh or frozen) 1
cup rice flour 1
cup garbanzo bean flour 1/2
cup tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/4
cup Ener - G Egg Replacer 1/2
cup cold water 1/4
cup sugar (evaporated cane juice) 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1
cup brewed Chai tea (strong) 1
cup soy milk or other nondairy milk 1/2
cup of boiling water
2
cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking
powder 1/2
cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 eggs 1 1/2
cups FAGE yogurt (Erin's Note: You can use any flavor but I used Fage 0 %) 4 tablespoons of unsalted butter, melted 1 tablespoon lemon zest 1
cup dried
blueberries 2 lemons; juiced
-1
cup non-dairy milk (I used coconut milk, but almond or soy will work too)-3 / 4
cup frozen strawberries -1 / 4
cup roasted unsalted peanuts (you can also use 2 T of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4
cup frozen
blueberries -1 scoop protein
powder (I used Sunwarrior vanilla)-2 medjool dates
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)
Ingredients: 1 Banana 1/2
Cup Raspberries 1/2
Cup Cherries 1/2
Cup Blueberries 1 Tbsp Acai
Powder 1
Cup Almond Milk Shredded Coconut for garnish
1/2
cup (1 stick) butter, softened 3/4
cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 2
cups all - purpose flour 2 teaspoons baking
powder 1/4 teaspoon salt 1
cup fresh
blueberries 1 (8 oz.)
Here's how to make a green smoothie of your own: 2
cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries,
blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein
powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
For the cake: 2
cups all - purpose flour 1
cup granulated sugar 4 tsp baking
powder 1/8 tsp salt 2 large eggs, beaten 1/2
cup salad oil (* I use canola oil) 1/4
cup whole milk 1 tsp vanilla 2
cups fresh or thawed frozen
blueberries, drained
Muffin Ingredients 2 1/2
cups all - purpose flour 2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2
cups sugar 3 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces sour cream 1/4
cup milk 3
cups (1 1/2 pints) fresh
blueberries, stems removed (Omit for crumb cake muffins)
1 2/3
cups whole wheat flour 2/3
cup old - fashioned rolled oats 2 tablespoons sugar 1 1/4 teaspoons baking
powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1
cup plain yogurt 1
cup milk 4 tablespoons unsalted butter, melted 2 large eggs 1
cup (or more)
blueberries
2
cups (240 grams) King Arthur All - Purpose Flour 1 tablespoon baking
powder 1/2 teaspoon salt 8 tablespoons (113 grams) cold unsalted butter, cubed 1 large egg 1 teaspoon vanilla 2 tablespoons honey 1/2
cup (120 mL) heavy cream, plus extra for brushing 6 ounces (170 grams) fresh
blueberries *
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking
powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1
cup of fresh
blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the
blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
1
Cup All - purpose Flour 1
Cup Whole Wheat Pastry Flour 1/2
Cup Sugar 1 Teaspoon Baking
Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/4
Cup Organic Virgin Coconut Oil 1 1/4 Cups Low - fat Buttermilk 1 Large Egg 1/2 Teaspoon Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract) 1 Tablespoon Grated Lemon Zest 1
Cup Fresh or Frozen
Blueberries Topping: 1/3
Cup Sugar Rubbed With 1 Teaspoon Grated Lemon Zest
Matcha
Blueberry Smoothies 1
cup unsweetened almond milk or soymilk 1 medium banana, sliced 1
cup frozen
blueberries 1/4 to 1/2 teaspoon matcha tea
powder
Whole Wheat Fresh
Blueberry Muffins 1 1/2
cups whole wheat flour 1 1/2 teaspoons baking
powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3
cup packed dark brown sugar or sucanat 3/4
cup unsweetened applesauce 1/2
cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1
cup fresh
blueberries