Cream Cheese Blueberry Muffins Food

BLUEBERRY LEMON CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 350F degrees.
• Line muffin tin with cupcake liners.
• Beat cream cheese and butter until smooth.
• Add lemon juice, lemon zest and vanilla and continue beating until combined.
• Add milk and eggs and beat until well blended.
• Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
• Gradually add flour mixture to cream cheese mixture until combined.
• Fold in the blueberries.
• Scoop the batter into muffin tins until about ¾ full.
• Bake for 30 minutes or until just starting to turn golden brown.
• Let cool slightly.

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.

BLUEBERRY CREAM CHEESE MUFFINS

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.

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine 1 cup unbleached flour with buttermilk; let stand 5 minutes. Mix in 1 cup sugar, honey, oil and egg. Combine whole wheat flour, baking soda and salt in small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries. Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling. Top with one more tablespoon muffin batter.
• To make the filling: In a medium bowl, combine cream cheese, 1//2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream and vanilla. Blend until smooth.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• 1. Pre-heat oven to 400°F.
• 2. Sift or stir together 2 cups of the flour, 3/4 cup of the sugar, baking soda and baking powder. Cut in butter with pastry cutter, Mix the berries with the remaining 1/4 cup of flour and fold in berries and set aside.
• 3. Whisk together egg and milk and add to dry mixture.
• 4. Put in muffin cups or greased muffin tin.
• 5. Roll cheese cubes in remaining sugar and press into top of each muffin. Sprinkle each muffin lightly with sugar and bake for 25 to 30 minutes.

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper/parchment liners. Set aside.
• With an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the cream cheese, butter, and sugar until light and fluffy, 1-2 minutes.
• Add the eggs, vanilla, and buttermilk, and mix again until well-combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the muffin batter and mix with a wooden spoon or spatula once or twice. There will be a lot of dry steaks remaining. Add the blueberries. Mix until JUST combined. Don't overmix. It's ok if it's slightly lumpy.
• Divide the batter evenly among the muffin cups. Bake for 14-17 minutes until the tops spring back lightly to the touch. Don't overbake (the exact time will depend on the variance of temperature in your oven so if you have to add time, that's ok).
• Remove the muffins to a wire rack to cool completely. Store in a covered container at room temp or in the refrigerator for several days. The tops of the muffin will soften as they are stored; they reheat beautifully for 10-15 seconds in the microwave and taste fresh as can be even days later.

STREUSEL TOPPED CREAM CHEESE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425 F degrees.
• Drain Bluberries, rinse, and drain again. Set aside.
• Combine dry mix, buttermilk, oil and eggs; mix well.
• Stir in the blueberries softly so as not to crush them.
• Fill each muffin cup 1/3 of the way full wiht muffin batter.
• Add a dollop of Cream Cheese (a little less than a teaspoons worth) to the center of each of these batter filled cups.
• Cover cream cheese batter with another bit of batter until each muffin cup is 2/3 full.
• Sprinkle with Streusel.
• Bake at 425 for 15-20 minutes or until set and golden brown on top.
• ENJOY!

CREAM CHEESE-BLUEBERRY MUFFINS

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.

BLUEBERRY CREAM CHEESE

Steps:

• Place softened cream cheese into a mixing bowl and beat in on medium/high with a hand mixer until completely smooth.
• Add the fresh blueberries to the bowl and mix on medium/low until the blueberries are partially smashed.
• Then, add the rest of the ingredients to the bowl and mix until combined and when the blueberry cream cheese reaches the desired consistency.
• Serve immediately or place in the fridge for later.

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.

CREAM CHEESE KETO BLUEBERRY MUFFINS (EASY RECIPE)

Steps:

• Preheat the oven to 350ºF.
• Line a 12-cup muffin pan with paper cups. Set aside.
• In a bowl combine the almond flour and baking powder. Set aside.
• Wash the blueberries and gently pat dry with kitchen towel. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 2-3 minutes.
• Add the butter, cream cheese and beat until well combined.
• Add the almond milk and vanilla extract and mix to combine.
• Add in the almond flour mixture and beat until smooth.
• Gently fold in the blueberries.
• Scoop the batter into the prepared muffin cups.
• Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool completely before serving

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.