Time 30m Yield 12 serving(s) Number Of Ingredients 10 Steps:
In a medium mixing bowl, stir together dry ingredients. Combine remaining ingredients except blueberries; add to dry mixture. Fold blueberries into muffin batter. Put into muffin cups and sprinkle with additional sugar. Bake at 400 degrees for 18 minutes.
Time 30m Yield 12 muffins Number Of Ingredients 13 Steps:
Preheat oven to 400*F. Combine flour, 1/3 cup sugar, baking powder, soda, and salt in a large bowl. Make a well in the center. Combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups that have been coated with cooking spray. Sprinkle tops with 1 TBS sugar. Bake for 18 minutes or until a wooden pick inserted in center comes out clean. Remove from pans and place on wire rack.
Time 35m Yield 6 muffins. Number Of Ingredients 10 Steps:
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Time 50m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins. Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter. Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.
Time 40m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners. Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter. Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.
Time 30m Yield 12 Number Of Ingredients 12 Steps:
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups. Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Yield 12 muffins Number Of Ingredients 14 Steps:
Grease a muffin tin of muffin liners with cooking spray. Set aside. In a large mixing bowl, whisk together eggs and sugar. Preheat oven to 350˚F (180˚C). Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined. Stir in flour, baking soda, baking powder and salt. Gently fold in blueberries. Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired. Bake muffins for 20-25 minutes. Cool muffins in pan for 10 minutes before serving. Enjoy!
Time 30m Yield Makes 1 doz. or 12 servings, one muffin each. Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Mix flour, cereal, sugar, baking powder and cinnamon in large bowl; set aside. Beat yogurt, egg product, milk and margarine with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 lightly greased or paper-lined medium muffin cups. Bake 18 to 20 min. or until golden brown. Serve warm.
