Blueberry Cream Cheese Muffins Recipe Recipe For Meatloaf

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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

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

MEATLOAF MUFFINS WITH BARBECUE SAUCE



Meatloaf Muffins with Barbecue Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 22

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil
Micro-way-cool Bacon and Green Beans, recipe follows
Smashed potatoes and cream cheese, recipe follows
6 slices microwave ready-crisp bacon
One 16-ounce bag frozen green beans
A drizzle extra-virgin olive oil
Salt and pepper
2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
  • Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
  • Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
  • Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
  • When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

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

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

Categories     Breakfast     Brunch

Time 35m

Yield 24 muffins.

Number Of Ingredients 10

4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups fresh blueberries

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 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

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

BLUEBERRY PRESERVES



Blueberry Preserves image

A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.

Provided by Yoly

Categories     Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 4

1 ¼ cups fresh or frozen blueberries
5 tablespoons sugar
2 ½ tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel

Steps:

  • Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg

CREAM CHEESE-BLUEBERRY MUFFINS



Cream Cheese-Blueberry Muffins image

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

2 cups flour (for best results use cake flour)
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
3 ounces cream cheese, cubed
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 whole eggs
4 tablespoons melted butter
1/2 cup milk
1 cup blueberries

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

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From butterwithasideofbread.com


BLUEBERRY CREAM CHEESE MUFFINS - KITCHEN MEETS GIRL
2014-08-29 Place muffin papers in a 12-count muffin tin. Toss blueberries with 2 tablespoons flour; set aside. Combine remaining flour, sugar, baking powder and salt in a medium bowl and set aside. Cream together the softened cream cheese, lemon juice and vanilla until smooth. Add in the milk and butter and mix until just combined. Add eggs; mix to combine.
From kitchenmeetsgirl.com


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