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-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.
BLUEBERRY PIE MUFFINS
Love warm blueberry muffins and the sweet taste of homemade blueberry pie? This recipe is the perfect harmony of both - a muffin bursting with both blueberry pie filling and fresh blueberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
- In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
- In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
- Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded 1/2 teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
- Sprinkle streusel evenly over batter and blueberry mixture in each cup.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g
BLUEBERRY-FILLED MUFFINS
I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Stir in lemon zest., Fill greased or paper-lined muffin cups one-third full. Drop preserves by teaspoonfuls into the center of each muffin. Top with remaining batter. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops., Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
ULTIMATE BLUEBERRY MUFFINS
Make and share this Ultimate Blueberry Muffins recipe from Food.com.
Provided by Elmo5922
Categories Quick Breads
Time 45m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Grease muffin pan.
- Make streusel topping.
- In a small bowl, combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1 teaspoon ground cinnamon.
- Cut in 3 tablespoons butter or margarine with pastry blender or fork until mixture resembles coarse crumbs.
- Set aside.
- Make muffin batter.
- Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
- Stir in milk, egg, butter and lemon peel.
- Stir in 1 1/2 cups white chocolate chips and blueberries.
- Spoon into prepared pan, filling almost full.
- Sprinkle with Streusel Topping.
- Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 5 minutes; remove to wire racks to cool.
- Very tasty when served warm.
- For added punch.
- Melt remaining chip in microwave and drizzle over the muffins.
BLUEBERRY MUFFINS
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : ServingSize 1 Muffin
RAO'S BLUEBERRY CREAM CHEESE FILLED MUFFINS
Best attempt at duplicating the muffins we had at Rao's Bakery in Beaumont Texas. Great flavor -- requires no extra butter on top. The cream cheese keeps them moist and fresh a bit longer than a standard muffin.
Provided by Steve_G
Categories Quick Breads
Time 50m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Bring all ingredients to room temperature.
- In a small pan heat the butter over a low heat until melted.
- Increase heat and swirl gently until butter takes on a slightly brown color.
- Add oil, stir and allow to cool slightly while the oven's preheating to 425°F.
- Grease a standard 12 muffin tin, I prefer a medium coat of Crisco.
- Mix filling ingredients in a small bowl and beat at medium speed (a hand mixer is fine) until well combined and creamy, about 2 minutes.
- Mix dry ingredients in a large bowl and whisk to combine.
- Add butter milk to cooled butter, stir and add eggs and vanilla, stir to combine.
- Pour wet mixture into dry mixture, mix with a wooden spoon or rubber spatula until the dry ingredients are just moist.
- Don't over mix.
- Fold in blueberries and add spoon into tin, it will yield 12 muffins, so take your time and divide it evenly.
- With two teaspoons (like the ones that you use at the dinner table) create a well in the center of a muffin and place a heaping spoonful of cream cheese in that well.
- Do them one at a time and be sure not to go to the bottom of the muffin.
- Once again there is enough to do all 12 muffins, so take your time and divide it equally.
- Lightly sprinkle just a bit of brown sugar over each muffin.
- Bake for 18-22 minutes, tops will be light brown and a toothpick inserted in the cake part of the muffin will come out clean.
- Muffins should just be starting to pull away from the sides of the tin.
- Allow to cool in pan for 20 minutes on a rack.
- This seems like a long time, but the filling makes these delicate and the extra cooling time allows them to set.
- Once removed from the pans allow the muffins to cool to room temperature on a rack.
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