Time 30m Yield 12 serving(s) Number Of Ingredients 12 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.
Time 35m Yield 24 muffins. Number Of Ingredients 10 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.
Time 45m Yield 12 Number Of Ingredients 16 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.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 12 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.
More about “blueberry cream cheese muffins 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.
