BLUEBERRY CHEESECAKE STREUSEL MUFFINS
These blueberry cheesecake streusel muffins are soft, moist bakery-style muffins bursting with fresh blueberries. The surprise cheesecake center is the perfect addition to this fantastic recipe!
Provided by Alyssa Rivers
Categories Breakfast
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don't use cupcake liners, make sure to grease the pan so they will come out easily.
- In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg, vanilla and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy. Fold in the fresh blueberries.
- Beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
- Mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
- Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Then add about 1/2 tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. And lastly sprinkle with more cinnamon streusel.
- Bake for 20-25 minutes or until toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.
Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 36 mg, Sodium 144 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 6 g, ServingSize 1 serving
BLUEBERRY CHEESECAKE MUFFINS
These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease 8-10 muffins tins (I always make mini muffins).
- In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
- In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
- Add to flour mixture.
- Carefully fold in the blueberries.
- Batter wil be soft and lumpy.
- Fill the muffin cups 2/3 full and bake 20 minutes.
BREAKFAST BLUEBERRY CHEESECAKE MUFFINS
A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, and baking soda together in a bowl; set aside.
- Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
- Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 31.4 g, Cholesterol 65.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 204.8 mg, Sugar 18 g
DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS
Being lactose intolerant, I have adjusted my Mom's old recipe to make it non-dairy. Here is the perfect alternative using Tofutti® cream cheese. You would never know it's not real cream cheese. Serve this for breakfast or brunch on a sunny spring day.
Provided by joannemerc
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, 1/2 cup sugar and baking powder in large bowl.
- In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until lightly browned, 18 to 20 minutes.
- Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 132.1 mg, Sugar 12.9 g
CHEESECAKE-STUFFED BLUEBERRY MUFFIN
Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 muffins
Number Of Ingredients 15
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.
DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS
Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
Provided by IowaEats
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
- Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
- Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
- Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g
BLUEBERRY DELIGHT MUFFINS
Delight the pickiest taste buds with this blueberry muffin made with applesauce. Crumble topping is optional but recommended.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
- Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
- Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
- Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 217 calories, Carbohydrate 34.2 g, Cholesterol 31 mg, Fat 7.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 157.4 mg, Sugar 12.5 g
BREEZE BLUEBERRY MUFFINS
Classic blueberry muffins made with Almond Breeze almondmilk. Top with streusel if you like.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
- Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg, then stir in Almond Breeze. Stir together flour, baking powder, and salt and add to butter mixture, stirring very lightly. Stir in blueberries.
- Spoon equal amounts into lined muffin cups. If preparing streusel, mix all ingredients in a small bowl using your fingers. Sprinkle over muffin batter.
- Bake for 25 minutes or until muffins are cooked through. Makes 12 muffins.
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