Sunshine Blueberry Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Steps:

• Preheat oven to 400*.
• Line medium muffin pans with paper liners or grease bottoms only.
• For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl.
• Add blueberries; toss to coat well.
• In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon zest.
• Add egg mixture to dry ingredients and stir just until moistened. Batter will be lumpy.
• Spoon batter into prepared muffin pans, filling each cup 3/4 full.
• Bake 12-14 minutes or until golden brown.
• Cool slightly.
• For glaze, combine the remaining lemon zest, powdered sugar and milk in small bowl and mix well.
• Drizzle glaze over muffins.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
• In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
• In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
• Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
• Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

Steps:

• In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until top of muffin springs back when lightly touched.