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.
BEST EVER BLUEBERRY MUFFINS
These Best Ever Blueberry Muffins are the perfect sweet treat for breakfast, brunch or snack. Moist, tender muffins full of fresh juicy blueberries!
Provided by Chrissie
Categories Baking Breakfast Coffee Break
Time 40m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
- Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
- Measure the milk into a 2-cup size liquid measuring cup.
- Add the egg, vanilla and vegetable oil and whisk them together with a fork.
- Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
- Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
- Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
- Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, Carbohydrate 27 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 112 mg, Fiber 1 g, Sugar 11 g
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
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 MUFFINS
These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
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
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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