Blueberry Cream Cheese Muffins Recipe Recipe For Chicken

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BLUEBERRY CREAM CHEESE MUFFINS



Blueberry Cream Cheese Muffins image

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

1 cup fresh blueberries
2 cups all-purpose flour, divided
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 (3 ounce) package cream cheese, cut into cubes
3 teaspoons lemon juice
2 teaspoons vanilla extract
1/4 cup butter or 1/4 cup margarine (melted)
1/2 cup milk
2 eggs

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

BLUEBERRY CREAM CHEESE MUFFINS



Blueberry Cream Cheese Muffins image

Whole wheat, honey, blueberries, and a cream cheese filling make these muffins special.

Provided by Hunter StClaire

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 16

1 cup unbleached all-purpose flour
1 ¼ cups buttermilk
1 cup white sugar
½ cup honey
¼ cup olive oil
1 egg, lightly beaten
1 ½ cups whole wheat flour
1 teaspoon salt
1 tablespoon baking soda
1 cup blueberries
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 ½ tablespoons unbleached all-purpose flour
1 egg
¼ cup sour cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 60 g, Cholesterol 54.7 mg, Fat 13.5 g, Fiber 2.5 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 585.5 mg, Sugar 39.2 g

CREAM CHEESE-BLUEBERRY MUFFINS



Cream Cheese-Blueberry Muffins image

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

cooking spray
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
⅔ cup whipped cream cheese
½ cup table cream
2 eggs
¼ cup vegetable oil
1 teaspoon vegetable oil
8 ounces fresh blueberries

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 MUFFINS



Blueberry Cream Muffins image

Rich and delicious blueberry muffins. The secret is the sour cream.

Provided by KK3

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 9

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

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.

Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g

BLUEBERRY CREAM CHEESE MUFFINS



Blueberry Cream Cheese Muffins image

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

1/2 cup butter, softened
1 (3 ounce) cream cheese, softened
2 eggs, beaten
1 cup sugar
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups blueberries
1/2 cup milk
1/4 cup butter, softened
1/4 cup flour
1/2 cup brown sugar (packed)
1 teaspoon cinnamon

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

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS



Breakfast Blueberry Cheesecake Muffins image

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

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
1 cup white sugar
½ cup heavy whipping cream
1 cup fresh blueberries

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

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