BLUEBERRY CREAM CHEESE MUFFINS
Make and share this Blueberry Cream Cheese Muffins recipe from Food.com.
Provided by Kim127
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Toss blueberries with about 2 tablespoons flour and set aside.
- Combine remaining flour with the other dry ingredients and set aside.
- In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
- Add eggs, then flour mixture, butter and milk and mix until just moistened.
- Fold in the blueberries.
- Fill paper-lined muffin pans 2/3 full.
- Bake for 18-20 minutes or until lightly browned.
- Remove from pan immediately.
Nutrition Facts : Calories 210.4, Fat 7.7, SaturatedFat 4.3, Cholesterol 50.4, Sodium 184.9, Carbohydrate 31.3, Fiber 0.9, Sugar 14.1, Protein 4.1
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
CREAM CHEESE-BLUEBERRY MUFFINS
I love the taste of cream cheese and blueberries, these make a great breakfast treat or snack and it's so easy.
Provided by Mysterygirl
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Line the cups of a muffin tin with 12 paper liners. Set aside.
- Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Stir well; set aside.
- Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth.
- Add eggs and process 15 seconds.
- Scrape down side of container with a spatula.
- With processor running, pour melted butter through food chute.
- Process another 10 seconds.
- Add milk and process 5 seconds.
- Add dry ingredients to container and mix with 4 to 6 half-second pulses.
- With a spoon, fold in blueberries.
- Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.
- Bake 30 minutes in the middle of the oven.
- Cool on rack 15 minutes.
Nutrition Facts : Calories 211.1, Fat 7.8, SaturatedFat 4.5, Cholesterol 54.6, Sodium 176.2, Carbohydrate 31.2, Fiber 0.9, Sugar 13.9, Protein 4.2
BLUEBERRY WALNUT CREAM CHEESE MUFFINS
Make and share this Blueberry Walnut Cream Cheese Muffins recipe from Food.com.
Provided by RainbowButterfly
Categories Breads
Time 50m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Line a muffin pan with cups.
- Mix flour with flax meal.
- Cream sugar and cream cheese with mixer,
- add lemon juice and vanilla.
- Then eggs and melted butter.
- Lastly the milk.
- Slowly add flour to the mixture and then fold in blueberries and walnuts.
- Bake for 30 mins at 350.
Nutrition Facts : Calories 168.6, Fat 7, SaturatedFat 2.3, Cholesterol 31.6, Sodium 257.8, Carbohydrate 22.2, Fiber 1.6, Sugar 9.8, Protein 4.8
CREAM CHEESE-BLUEBERRY MUFFINS
A quick yet delicious recipe that will wow your whole family!
Provided by Giulyfafuly
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.2 g, Cholesterol 46.9 mg, Fat 10.7 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 264 mg, Sugar 15 g
BLUEBERRY CREAM CHEESE MUFFINS
THE BEST flavored blueberry muffins you'll ever eat! You can use fresh or frozen blueberries for this recipe. We live in an area where there are several blueberry farms and fill our freezer. These muffins are a special treat!!
Provided by Seasoned Cook
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 340.7, Fat 15.4, SaturatedFat 9.2, Cholesterol 70.7, Sodium 339.1, Carbohydrate 47, Fiber 1.1, Sugar 27.5, Protein 4.5
BLUEBERRY CREAM MUFFINS
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. -Lillian Van der Harst, Center Lovell, Maine
Provided by Taste of Home
Time 35m
Yield 24 muffins.
Number Of Ingredients 10
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.
Nutrition Facts :
BLUEBERRY CREAM-FILLED MUFFINS
"I combined two recipes to create these delicious berry muffins," says Shari Zimmerman of Orfordville, Wisconsin. "The creamy filling makes them a real delight for breakfast or a snack."
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 214 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 283mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM CHEESE MUFFINS
Simple, moist, and delicious! This is a basic recipe you can use as-is, or alter to make other flavors by adding ingredients (chocolate chips and cocoa, poppy seeds, etc).
Provided by Julesong
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix filling ingredients with mixer.
- Set aside.
- Preheat oven to 350 degrees.
- Oil bottoms only of medium muffin tins.
- Beat eggs; stir in milk and oil; set aside.
- Mix together flour, sugar, baking powder, and salt until well blended.
- Pour liquids, all at once, into flour mixture; stir until moistened.
- Fill muffin cups about 1/2 full.
- Spoon 1 teaspoon filling onto batter.
- Top with batter to 3/4 full.
- Bake 30-35 minutes.
- Don't brown; should be light in color.
- Roll hot muffins in powdered sugar.
Nutrition Facts : Calories 374.2, Fat 20.9, SaturatedFat 5.8, Cholesterol 71.7, Sodium 352.8, Carbohydrate 40.4, Fiber 0.9, Sugar 14.8, Protein 6.6
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