Blueberry Muffin Waffles Recipe 385 Food

BLUEBERRY MUFFIN WAFFLES

Steps:

• Preheat the waffle iron to medium high heat.
• In a large bowl, whisk together the oil, milk, eggs, and sugar Add the flour and baking powder and stir until well combined.
• Fold in the blueberries.
• Spray the waffle iron with cooking spray. Fill the waffle iron with about 3/ cup of batter (this will vary depending on your maker) and cook until golden, about 2-3 minutes.
• Carefully wipe off any blueberries that stuck to the iron before adding more batter for your next waffle.
• Serve with butter and maple syrup.

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

TOP RATED BLUEBERRY WAFFLES

Steps:

• Combine flour and whole wheat flour, sugar, baking powder and salt in mixing bowl and stir well.
• Whisk together eggs, milk, melted butter and vanilla .
• Mix flour mixture with egg mixture mixing until smooth.
• Fold in blueberries ( if using frozen, no need to thaw.) orange zest and pecans.
• Let batter sit for a few minutes.
• Prepare according to manufacters directions in waffle maker.
• Serve with maple syrup.

BLUEBERRY WAFFLES

Steps:

• Preheat the waffle iron.
• Beat egg whites til stiff and set aside.
• Sift together dry ingredients.
• Slowly stir in milk, beaten egg yolks and melted butter.
• Fold in blueberries.
• Fold in egg whites which were stiffly beaten.
• Bake in hot waffle iron.

THE SWEETEST BLUEBERRY MUFFINS

Steps:

• Heat oven to 375°.
• Grease 18 regular-size muffin cups (or 12 large size muffins).
• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
• Add eggs one at a time, beating after each.
• Beat in vanilla, baking powder, lemon zest, and salt.
• With spoon, fold in half of flour then half of milk into batter; repeat.
• Fold in blueberries.
• Spoon into muffin cups and sprinkle topping onto each muffin.
• Bake 15 to 20 minutes, until golden brown and springy to touch.

BLUEBERRY WAFFLES

Steps:

• Mix together dry ingredients.
• Add wet ingredients, stirring the oil and the berries in last. Don't over stir.
• Preheat waffle iron and butter it lightly.
• Cook until waffle iron stops steaming and waffles are golden brown, 4-7 minutes.
• Variations: plain - omit the blueberries.
• Poppy seed - add 2 tablespoons poppy seeds with the oil.
• Nut - add ½ cup chopped walnuts or almonds with the oil.

AWESOME BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
• Mix this with flour mixture.
• Fold in blueberries.
• Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
• Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

BLUEBERRY WAFFLES AND BLUEBERRY SAUCE

Steps:

• Heat waffle iron.
• Separate eggs into one bowl for whites, one for yolks.
• To start the batter: Whisk milk into the egg yolks, then add the flour, baking powder and the salt. Whisk them together then add the butter and whisk until batter is just smooth then stop. Set aside to rest while completing the next steps.
• Put the 1 1/2 cup blueberries in a saucepan with the honey and 1/4 cup of the orange juice.
• Mix the 1 tbs of cornstarch in the other 1/4 cup of orange juice.
• Bring the sauce to a boil, then add the orange juice/cornstarch while whisking constantly. Continue to whisk until it thickens to a thick syrup like sauce.
• With a hand mixer, beat the egg whites until stiff. Gently fold egg whites and the 2/3 cup of blueberries into the batter.
• Cook waffles according to your waffle irons instructins and top cooked waffles with sauce.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Sift dry ingredients together in a large bowl.
• In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
• Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
• Fold in blueberries.
• Spoon batter into greased muffin cups and bake till golden brown.
• Bake at 400 F for 20 -30 minutes.