Blueberry Oatyogurt Muffins Food

THE AWESOME-EST BLUEBERRY MUFFINS

Steps:

• Preheat oven to 385 degrees.
• In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
• In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
• Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
• Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
• Bake 20 to 25 minutes and allow to cool completely.
• In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

BLUEBERRY YOGURT MUFFINS

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.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
• In another bowl, combine milk, egg and oil.
• Add liquid ingredients to the dry ingredients, mix until moist only.
• DO NOT BEAT!
• Fold in blueberries.
• Fill greased muffin cups 2/3 full.
• Mix topping ingredients.
• Sprinkle over muffin batter.
• Bake 20- 25 minutes.
• Serve warm.

BLUEBERRY LEMON YOGURT MUFFINS

Steps:

• Whisk flour, sugar, baking powder, salt and nutmeg.
• In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
• Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
• Bake at 375 for about 25 minute
• Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

KAREN'S BLUEBERRY YOGURT MUFFINS

Steps:

• Whisk flour, sugar, baking powder, salt and nutmeg.
• In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil.
• Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
• Bake at 375 for about 25 min.
• Tip to use frozen instead of fresh blueberries, keep them in the freezer until the last possible moment before folding them into the batter with as few strokes as possible.
• For a fancy variation, gradually stir about 2 tsp OJ into 1/4 cup icing sugar;drizzle over cool muffins.
• Sprinkle with a few fresh blueberries or grated orange rind if desired.

BLUEBERRY YOGURT MUFFINS

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.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

YOGURT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven 350°.
• Line 12 muffin cups with paper liners or spray with Pam.
• Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
• In a large bowl beat together sugar, eggs and oil.
• Add bran and vanilla.
• In a separate bowl mix together flour and baking powder.
• Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
• Fold in blueberries.
• Bake 20-35 minutes.
• Makes 12 very large muffins or 18 large muffins.