Blueberry Cream Filled Muffins Food

BLUEBERRY CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
• Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes.

BLUEBERRY CREAM MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

BLUEBERRY CREAM-FILLED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups., In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla.
• Add flour, baking powder, baking soda and salt. Stir in blueberries. Lightly mix in milk without beating or overstirring mixture.
• Spoon into greased muffin tins until 3/4 full.
• TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of muffins.
• Bake in a 375 degree oven for 25 minutes. Cool and remove from muffin tin.
• Enjoy!

RAO'S BLUEBERRY CREAM CHEESE FILLED MUFFINS

Steps:

• Bring all ingredients to room temperature.
• In a small pan heat the butter over a low heat until melted.
• Increase heat and swirl gently until butter takes on a slightly brown color.
• Add oil, stir and allow to cool slightly while the oven's preheating to 425°F.
• Grease a standard 12 muffin tin, I prefer a medium coat of Crisco.
• Mix filling ingredients in a small bowl and beat at medium speed (a hand mixer is fine) until well combined and creamy, about 2 minutes.
• Mix dry ingredients in a large bowl and whisk to combine.
• Add butter milk to cooled butter, stir and add eggs and vanilla, stir to combine.
• Pour wet mixture into dry mixture, mix with a wooden spoon or rubber spatula until the dry ingredients are just moist.
• Don't over mix.
• Fold in blueberries and add spoon into tin, it will yield 12 muffins, so take your time and divide it evenly.
• With two teaspoons (like the ones that you use at the dinner table) create a well in the center of a muffin and place a heaping spoonful of cream cheese in that well.
• Do them one at a time and be sure not to go to the bottom of the muffin.
• Once again there is enough to do all 12 muffins, so take your time and divide it equally.
• Lightly sprinkle just a bit of brown sugar over each muffin.
• Bake for 18-22 minutes, tops will be light brown and a toothpick inserted in the cake part of the muffin will come out clean.
• Muffins should just be starting to pull away from the sides of the tin.
• Allow to cool in pan for 20 minutes on a rack.
• This seems like a long time, but the filling makes these delicate and the extra cooling time allows them to set.
• Once removed from the pans allow the muffins to cool to room temperature on a rack.