Blueberry muffins are a beloved classic, perfect for breakfast, brunch, or an afternoon snack. With their soft, fluffy t ...

Ceps souffle with blueberries and milk ice cream. Utensils needed: souffle bowls, mixer, piping bags, palette knife.

Fold blueberries into the batter for a sweet, antioxidant-rich treat that’s perfect for breakfast. Mix chia seeds with almond milk and sweetener, then top with fresh blueberries for a nutritious, make ...

In this recipe from our cookbook, “ Milk Street Bakes,” we add a pop of color with a layer of fresh blueberries. Their fruity tartness is a perfect foil for the richness of the cake and streusel.

These vegan blueberry muffins are also stuffed with lemon ... 180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Mix the oat milk and vinegar together and leave for about 5 minutes to create ...

You can substitute frozen for fresh blueberries, and whole milk or water for the buttermilk. You can also swap blueberries for baking apples or peaches; use five to six cut into slices ...

In this recipe from our cookbook, “Milk Street Bakes,” we add a pop of color with a layer of fresh blueberries. Their fruity tartness is a perfect foil for the richness of the cake and streusel.

I made a Blueberry Buttermilk Spice Cake that afternoon ... If you do not have buttermilk, stir 1 tsp vinegar into regular milk and allow to sit until ready to use.

In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix. Spoon the ...

Bring the milk to a simmer in a pan and pour in the ... Meanwhile, warm up the blueberries in a pan and add 25 grams of sugar, stirring together until mixed and then removing from the heat to ...