85 blueberry liquid Recipes

blueberries, coarsely chopped (fresh or frozen ), sugar, liquid honey, lemon juice, liquid fruit pectin (2 7/8 oz approximately )

blueberries (5 1/2 cups), water, lemon juice, sugar, liquid pectin, grand marnier

low fat cottage cheese, plain low-fat yogurt, egg, lemon , juice of, vanilla extract, blueberries, liquid stevia extract

blueberries, in liquid rinsed and drained or 1 cup fresh blueberries, white cake mix, instant vanilla pudding (4-serving size), eggs, beaten, vegetable oil, milk, vanilla

crushed blueberries, fresh lemon juice, sugar, liquid pectin

stemmed blueberries, crushed, lemon juice, cinnamon stick, sugar, liquid pectin

crushed fresh ripe blueberries, strained fresh lemon juice, sugar, unsalted butter, liquid pectin, ground cinnamon (optional)

fresh blueberries, sugar, lemon juice, ground cinnamon, grated lemon peel, ground nutmeg, liquid fruit pectin

all-purpose flour, baking powder, baking soda, salt, unsalted butter (1 1/4 stick), softened, sugar, eggs, plain yogurt, grated lemon peel, blueberries, flour (if using defrosted frozen berries), adjust the oven rack to the middle-lower part of the oven. preheat oven to 375of., whisk together the flour , baking powder, baking soda, and salt and set aside., in a large mixing bowl, cream butter and sugar together, beating until fluffy. add eggs 1 at a time, beating until incorporated after each one. beat in the grated lemon peel., beat in 1 half of the dry ingredients until just incorporated. beat in 1 third of the yogurt. beat in half of the remaining dry ingredients. beat in a second third of the yogurt. beat in the remaining dry ingredients and then the remaining yogurt. again be careful to beat until just incorporated. do not over beat. fold in the berries. if you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour., use a standard 12-muffin muffin pan. coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. or use 1 of those convenient vegetable oil sprays. distribute the muffin dough equally among the cups. bake until muffins are golden brown, about 25 to 30 minutes. test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. set on wire rack to cool for 5 minutes. remove muffins from the tin and serve slightly warm.

orange, lemon, water, baking soda, blueberries, washed and drained, sugar, liquid pectin

orange, lemon, water, baking soda, fresh blueberries, crushed, granulated sugar, liquid fruit pectin

all-bran cereal, wheat bran, buttermilk, liquid egg, canola oil, vanilla, sugar substitute, whole wheat flour, baking soda, baking powder, cinnamon, blueberries

oatmeal muffin mix, honey and almond granola cereal, honey and almond granola cereal, low-fat vanilla yogurt, frozen wild blueberries, liquid honey, divided, cinnamon

blueberries, fresh mint leaves, sugar , per cup of juice, liquid pectin, water

whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon, liquid egg substitute (e.g. eggbeaters) or 2 egg whites, skim milk, unsweetened applesauce, vanilla, frozen blueberries, sugar, cinnamon

frozen blueberries, unsweetened, sugar, berry wine, frozen orange juice concentrate, liquid pectin