Blueberry Lime And Basil Muffins Food

BLUEBERRY LIME MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir baking mix, brown sugar and 1 teaspoon lime peel. In small bowl, stir milk, butter and egg with whisk or fork until well blended. Make well in center of dry ingredients; stir in egg mixture just until dry ingredients are moistened. Stir in blueberries. Divide batter evenly among muffin cups, filling each three-fourths full.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes; remove from pan to cooling rack.
• Meanwhile, in small bowl, mix powdered sugar and lime juice until well blended. Drizzle over muffins. Sprinkle with additional lime peel. Serve warm or at room temperature.

BLUEBERRY, LIME, AND BASIL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
• Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.

BLUEBERRY-BASIL MUFFINS

Steps:

• Add all of the ingredients to a microwave safe container. Microwave on high for 1 minute, then remove the container from the microwave and use the back of a spoon to break apart any blueberries that are still whole. Cover and refrigerate the sauce until well chilled.
• Preheat your oven to 375°F. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
• In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, basil and lemon zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, 3/4 cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blueberries.
• Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Add a small amount of the sauce to the center of each muffin, using about 1/2 to 1 teaspoon of the sauce for each muffin, pushing it down as far as you can into the batter. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
• Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for 5-10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
• Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.

LEMON BASIL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F Use a little of the butter melted for the recipe to lightly brush the muffin tin. Set aside the remaining butter to cool.
• In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugars, and nutmeg and toss well. Rinse the blueberries, pick over them, and drain well. Put them in a small bowl and toss them with 1 tablespoon of the flour mixture to coat them.
• In a small bowl, lightly beat the eggs with a fork or a whisk, add the milk, and blend well. Stir in the melted butter and minced basil. Pour the liquid ingredients into the dry ingredients and stir to barely combine. Add the blueberries, folding them in gently, until they are just incorporated into the batter. Do not overmix.
• Spoon the batter evenly into the muffin tins filling them about two-thirds full. Place in the middle of a hot oven and bake for about 20 minutes, until just golden brown, or a tester comes out clean. Cool in the tin for 5 minutes or so, loosen with a metal spatula and cool on baking racks or eat them warm.

BLUEBERRY QUINOA MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Beat together the sugar and the butter.
• In a separate bowl, beat the egg and then add in milk.
• Stir together the flours, baking powder, salt, and baking soda.
• Alternate adding the dry ingredients and the wet ingredients to the sugar mixture until all ingredients are incorporated.
• Stir in cooked quinoa.
• Dredge the blueberries with flour.
• With a spoon, fold in floured blueberries.
• Divide the mixture between 12 lined muffin tins.

BLUEBERRY, LIME, AND BASIL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
• Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.