1/3 c Shortening 2 c Flour 1 c Sugar 3/4 c Milk 1 Egg, beaten 1 ts Vanilla 2 c Blueberries Mix together and bake in muffin tins at 375 degrees for 20 minutes.
How To make Blueberry Cup Cakes's Videos
Easy Blueberry Muffins Recipe With Lemon Glaze
These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Blueberry Muffins: ►2 eggs (large), room temperature ►1 cup granulated sugar ►1 cup sour cream ►1/2 cup extra LIGHT olive oil (not extra virgin) ►1 tsp vanilla extract ►1/4 tsp sea salt ►2 cups all-purpose flour *measured correctly ►2 tsp baking powder ►2 tsp lemon zest (from 1 large lemon) ►2 Tbsp lemon juice (from 1 large lemon) ►1 1/2 cups (8 oz by weight) fresh blueberries, rinsed and dried
???? Ingredients for the Lemon Glaze: ►1 cup powdered sugar ►1 1/2 to 2 Tbsp fresh lemon juice ►1/2 tsp lemon zest
???? PRINT THIS RECIPE: YOU MUST ALSO TRY THIS BLUEBERRY CAKE:
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Healthy Dessert or Snack Idea: Blueberry Muffins???? #healthydessert #glutenfree #healthyrecipes
Healthy Blueberry Muffins???? This recipe is gluten-free, refined sugar-free & dairy-free! These muffins are so moist and super delicious???? • This recipe makes about 10 muffins • Ingredients 2 mashed bananas 2 eggs 1/4 cup peanut butter (60 ml) 1/3 cup gluten-free oat/almond flour (80 ml) 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup blueberries fresh/frozen (240 ml) (I used wild blueberries) • 1. Mix the wet ingredients together 2. Add the dry ingredients and stir until combined 3. Fold in the blueberries 4. Spoon to muffin pan lined with muffin liners 5. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15-20 minutes 6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool and enjoy! (Store in an air-tight container) • • ????Subscribe for more easy recipes!
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Blueberry Muffins Recipe
Learn how to make the best blueberry muffins. These muffins are moist, easy to make and very delicious.
►Full written recipe:
► Equipment I used in this video:
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RECIPE Makes 12 muffins
Ingredients: For the muffins: 1¾ cups (220g) Plain flour 1/2 teaspoon Baking soda 2 teaspoons Baking powder 1/4 teaspoon Salt 3/4 cup (150g) Sugar 2 Eggs 1/2 cup (120ml) Buttermilk/milk or non-dairy milk 1/3 cup (80ml) Oil 1 teaspoon Vanilla extract Lemon zest 1 cup Blueberries, fresh or frozen For the crumble: 1/2 cup (50g) Sugar 1/3 cup (42g) Flour 3 tablespoons (45g) Butter, cold 1/2 teaspoon Cinnamon (optional)
Directions: 1. Make the muffins: Preheat the oven to 375F (190C). Grease 12 muffin cups or line with paper liners. 2. In a large bowl mix flour, baking powder, baking soda, salt. 3. In a separate bowl whisk egg and sugar until light and fluffy. Add milk, oil, vanilla extract and lemon zest. Whisk until combined. 4. Pour the wet mixture into the dry mixture and mix until combined. Add blueberries and mix just until combined. 5. Scoop the batter into muffin cups until 3/4 full. 6. Make the crumble (optional): Combine the ingredients for the crumble topping together in a small bowl and crumble together using your fingertips. 7. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. 8. Allow to cool before serving.
Nothing says Summer like these Blueberry Cheesecake Cupcakes - creamy Mascarpone Icing, zesty Lemon Sponge, tangy Blueberry Goo Filling and of course the BASE BASE BASE the Buttery Biscuit Base! Sally and Dane are on hand at C&D Soho to take you through every step of this awesome cupcake recipe, and of course we'll have them in store every day this week so if you're in the area be sure to pop in and say hi!
We love turning desserts into cupcake form so let us know what your fave dessert or pudding or sweet is and we will see what we can come up with.
For more cupcake recipes check out our cupcake playlist:
We hope you love this video and have a fab time baking the Blueberry Cheesecake Cupcakes. Let us know how you get on and of course keep sharing your photos with us over on Instagram using the tag #cupcakejemma
Happy Baking! xxx
--------------- For 12 Cupcakes Preheat Oven to 170C (fan assisted)
For the Buttery Biscuit Base 175g Crushed Biscuits (digestives or something plain) 60g Melted Butter Approx 1 tbsp Golden Syrup (or Honey)
For the Lemon Sponge 125g Soft Unsalted Butter 125g Caster Sugar 125g Self Raising Flour 1/4 tsp Bicarbonate of Soda Zest of 2 Lemon 2 Eggs 1 tbsp Lemon Juice 1 tbsp Whole Milk
For the Blueberry Goo 300g Blueberries (fresh or frozen) 100g Caster Sugar
For the Mascarpone Cream Cheese Icing 120g Mascarpone 75g Soft Unsalted Butter 420g Icing Sugar
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