Blueberry Wafflins Recipe
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Category: |
Category: |
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Muffins |
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Ingredients: |
Ingredients: 2 1/4 c sugar
1/2 c coconut oil
1/2 c butter, melted
4 eggs
2 1/2 tsp vanilla extract
4 1/2 c all-purpose flour
1 tbsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 c buttermilk
1/2 c plain yogurt or sour cream
1 1/2 c frozen blueberries
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Directions: |
Directions:Preheat oven to 375ºF. Line muffin tin with 24 paper liners.
Blend oil, butter, and sugar.
Blend in eggs and vanilla, followed by buttermilk and yogurt or sour cream.
Sift together flour, baking powder, baking soda, and salt.
Fold dry ingredients into the wet ingredients.
About three quarters of the way through folding, add in the frozen blueberries and continue folding gently, just until there are no longer pockets of flour.
Scoop into muffin liners and bake until top springs back when gently pressed, 22-25 minutes.
Cool for at least 5 minutes before filling or topping with blueberry sauce, mini waffles, whipped cream, and syrup. |
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Blueberry Sauce |
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Ingredients: |
Ingredients: 2 1/2 c frozen blueberries
2/3 c sugar
2 tbsp lemon juice
2 tbsp cornstarch
2 tbsp cold water
1/4 tsp vanilla extract
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Directions: |
Directions:Mix together blueberries, sugar, and lemon juice in a medium saucepan.
Heat and stir over medium heat until mixture comes to a boil, then reduce to a simmer, about 5 minutes.
Whisk the cornstarch and water together, then pour into blueberry mixture and stir continuously until mixture thickens.
Remove from heat and stir in vanilla.
Cover with plastic wrap, pressing it onto the surface of blueberry filling, and chill.
Fill or top blueberry muffins and store any remaining sauce in the fridge.
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Number Of
Servings: |
Number Of
Servings:24 |
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