Cook With Me Blueberry Muffins
#cookwithme #blueberrymuffins #breakfast
Join me as I make blueberry muffins for the first time. The kids loved them so I guess they passed the test as my oldest grandson is very picky when it comes to what he eats. Recipe below
Blueberry Crumble Muffins
For the Muffin:
3/4 Cup Granulated Sugar
1/2 Cup of Milk
1/2 Cup of Oil
1 Large Egg
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
2 Cups Fresh Blueberries
For The Crumble:
1/2 Cup Of Granulated Sugar
1/2 Cup all Purpose Flour
3 Tablespoons Salted Butter (softened)
Instructions
1. Preheat oven to 425 degrees
2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
3. Fold the blueberries gently into the batter
4. Line 12 muffin cups with paper liners. Divide the batter between the 12 muffin cups
5. Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly.
6. Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
7. Bake at 425 degrees for 5 minutes, then lower the oven temperature (without opening the door) to 350 degrees and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the bread to cool completely on a wire rack.
8. Store at room temperature in an airtight container.
Recipe was found taste soflizzyt.com
I am Christina I am 53 mother of 2, grandma of 4 and 1/2. Number 5 is princess Aurora, she is due July 30th. I am a stay at home grandma and I live with my son and daughter in law. I love being with my littles everyday. I started doing this to help me with some self doubt issues. I hope to grow a channel where everyone can become a family and we can talk about everything. I would like to start cook with me videos, walk through and other things you would like to see. I will answer all questions and if you would like to learn more about me let me know and I can do a real me video.
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Blueberry Muffin For a Healthy Heart
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Kara Corey is a Registered Dietitian and WNBF Bikini Pro. I provide science based information to help you live a fit and healthy life. I created the supplement line RD Nutrition with Fitburn being the very best fat burner on the market today. I have helped change thousands of peoples lives so they can lead a healthier happier life.
Healthy Blueberry Crumble Muffins made with Oat Flour & Almond Flour & tons on blueberries! #shorts
Made with Oat Flour & Almond Flour & tons of Blueberry flavour these will be your new favourite Blueberry Muffins. They are DELICIOUS!
Martha Stewart Makes Cupcakes 4 Ways | Martha Bakes S3E8 Cupcakes
Join Martha Stewart as she makes four scrumptious cupcake recipes: blueberry swirl, lemon meringue, red velvet, and double diablo mini cupcakes for your favorite chocolate lover. Plus, learn the best techniques for frosting and much more.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 3 Episode 8, on PBS.
0:00 Martha Bakes Cupcakes 4 Ways
0:03 How to Make Blueberry Cupcakes
1:37 The Trick to Getting Blueberries to Float in Your Batter
3:14 How to Make Cream Cheese Frosting
4:04 How to Make Layered Swirled Frosting
5:15 How to Make Lemon Meringue Cupcakes
7:25 How to Separate Eggs Hack
12:04 How to Make Red Velvet Cupcakes
16:22 How to Make Mini Double Diablo Cupcakes
22:28 Garnish Desserts with Candied Flowers
23:00 How to Pipe a Dual Tone
Full Recipes:
Blueberry Cupcakes -
Mini Double Diablo Cupcakes -
Lemon Meringue Cupcakes -
Red Velvet Cupcakes -
#marthastewart #marthabakes #cupcakes #baking #desserts #recipes
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Quick And Easy Granola And Blueberry Muffins For Breakfast
We can cook complicated, fancy food, but quick and easy food is a staple on our homestead. Heating the kitchen baking means that we try to combine baked items in one session. Here we show how we staged baking homemade organic granola and blueberry muffins to minimize heating the house in the dead of the Arizona summer. Quick And Easy Granola And Blueberry Muffins For Breakfast
Granola:
3 cups rolled oats
1/2 cup coconut flakes
1 cup pumpkin seeds
1/4 cup flax seed
1/4 flax seed
mix dry ingredients until evenly distributed
combine 1/4 cup honey
1/4 cup maple syrup
1/4 cup coconut oil
1/2 tsp salt
pour into dry ingredients and mix thoroughly.
Spread onto 2 sheet pans covered with parchment paper. Bake at 325 for 17-20 minutes. Stir at the half way point. Remove from the oven and allow to cool. Break into smaller pieces if needed. Store in an airtight container.
Blueberry Muffins:
1 1/2 cups all purpose flour
3/4 sugar
1/2 teaspoon salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
add dry ingredients to a maxing bowl. Mix egg, oil, and enough milk to make one cup of liquid ingredients in a measuring cup. Add to dry ingredients. Mix thoroughly.
Fold 1 cup of blueberries to into the batter.
Fill muffin cups. Top with crumble mix:
1/2 cup sugar
1/3 cup
1/4 cup cold butter
1 1/2 teaspoons cinnamon (more if you like cinnamon!)
Mix with a fork until the consistency resembles pebbles in sugar/cinnamon mixture. Top each muffin with crumble mix with a spoon.
Bake in a preheated 400 degree oven for 20-25 minutes until done (cake tester will come out free of uncooked batter). Let cool 10 minutes and remove toa rack to complete cooling, or eat while still warm!
We decided last year to try growing greens and other vegetables in our greenhouse over the winter. We are happy to report that we are successful growing them in our greenhouse! Now we're on the verge of growing a new crop of sweet potatoes.
Irene and Henry have been living off grid full time since 2005 on a 43 acre off grid homestead in the high desert of Northern Arizona. Situated at 5280′ elevation, we enjoy four seasons of beautiful scenery and weather about 60 miles south of the Grand Canyon.
We grow most of our green beans, peppers, yellow beans, tomatoes, onions, cucumbers, squash, garlic, and herbs. Specialty crops like asparagus, sun chokes, and lavender are supplemented by foraged foods including wild ground cherries, prickly pear, and other native plants.
Electricity is made using solar panels and one 400W wind generator. We power our buildings in two groups: Irene's studio by itself, and house infrastructure: house, greenhouse, and workshops.
Thanks for joining us on our continuing journey.
Take care.
Henry & Irene
BrainStorm Acres
PO Box 105
Ash Fork, AZ 86320
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Episode 2: Blueberry Muffin Taste Test!!!
Today Mike is hosting a thrilling blind taste test of 5 decadent blueberry muffins, along with our special guest star Grayson!! We went to Sheetz, 7-11, Panera, Starbucks, and Dunkin Donuts. Each muffin was evaluated on a 1-5 scale for each of the following criteria- smell, appearance, outside texture, inside texture, and overall taste.
Watch the full video to find out which store has the best muffin, and see a special appearance by our friend Cambrie!
#Blueberry #Muffins #Tastetest #Wawa #Sheetz #Panera #711 #DunkinDonuts #Dunkin #Starbucks #SponsorUs #TestTaste