Pineapple Muffins Blueberries Recipes

PINEAPPLE BLUEBERRY UPSIDE DOWN MUFFINS (HEALTHIER)

Steps:

• Preheat oven to 350°F.
• TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
• Grease muffin tin with non-stick spray (do not use liners).
• Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
• Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
• Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
• CAKE: In a large bowl, mix flours and baking soda; set aside.
• In a medium bowl beat butter and sugar together thoroughly.
• Stir vanilla into butter/sugar mix, then add egg whites and beat well.
• In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
• Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
• Stir until it's just combined -- don't over mix.
• Divide batter between muffin tins over fruit topping.
• Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
• If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).

PINEAPPLE MUFFINS-BLUEBERRIES

Steps:

• Whisk together flour, baking powder and salt in a large bowl. Cream butter, sugar and eggs with mixer. Add milk, vanilla extract and pineapple juice and using mixer combine with flour mixture. Fold in pineapple and blueberries. Mix with spoon.
• Spray a 12 cup muffin pan with cooking spray. Fill cups almost to top and sprinkle on chopped almonds. Bake in preheated 400 degree oven for 20 to 25 minutes until centers test done.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.