Time 30m Yield about 1 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Time 10m Yield 4 Number Of Ingredients 8 Steps:
Blend milk, half-and-half, sugar, lemon extract, and cinnamon in a blender; add blueberries and blend until thick and smooth. Blend vanilla wafers and ice cubes into milk mixture until desired consistency is reached.
Time 35m Yield 8 jumbo muffins. Number Of Ingredients 13 Steps:
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Yield Serves 1 Number Of Ingredients 6 Steps:
Combine all the ingredients in a blender and blend until smooth.
More about “blueberry muffin smoothieshake recipes”
Time 10m Yield 4 Number Of Ingredients 8 Steps:
Blend milk, half-and-half, sugar, lemon extract, and cinnamon in a blender; add blueberries and blend until thick and smooth. Blend vanilla wafers and ice cubes into milk mixture until desired consistency is reached.
