Blueberry Almond Yogurt Recipes

Steps:

• Whisk flour, baking powder, sugar, and salt together in a large bowl.
• Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
• Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
• Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

Steps:

• Put the blueberries, almonds and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and almond milk and blend until very smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and garnish with a short skewer of blueberries.

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.

Steps:

• Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
• Whisk flour, sugar, baking powder, and salt together in a bowl.
• Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
• Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.