Best Blueberry Cream Cheese Muffins Recipes

CREAM CHEESE-BLUEBERRY MUFFINS

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.

BLUEBERRY CREAM CHEESE MUFFINS

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.

CREAM CHEESE-BLUEBERRY MUFFINS

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.

BLUEBERRY CREAM CHEESE MUFFINS

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.

RAO'S BLUEBERRY CREAM CHEESE FILLED MUFFINS

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.

BLUEBERRY WALNUT CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350.
• Line a muffin pan with cups.
• Mix flour with flax meal.
• Cream sugar and cream cheese with mixer,
• add lemon juice and vanilla.
• Then eggs and melted butter.
• Lastly the milk.
• Slowly add flour to the mixture and then fold in blueberries and walnuts.
• Bake for 30 mins at 350.

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• 1. Pre-heat oven to 400°F.
• 2. Sift or stir together 2 cups of the flour, 3/4 cup of the sugar, baking soda and baking powder. Cut in butter with pastry cutter, Mix the berries with the remaining 1/4 cup of flour and fold in berries and set aside.
• 3. Whisk together egg and milk and add to dry mixture.
• 4. Put in muffin cups or greased muffin tin.
• 5. Roll cheese cubes in remaining sugar and press into top of each muffin. Sprinkle each muffin lightly with sugar and bake for 25 to 30 minutes.

BLUEBERRY CREAM CHEESE MUFFINS

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!

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffins cups 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.

BLUEBERRY-CREAM CHEESE MUFFINS

Steps:

• In a large bowl, cream the butter and cream cheese..then add the sugar and vanilla and beat until blended
• Add eggs, one at a time, beating well after each addition.
• In a separate bowl, combine the flour, baking powder and salt. Then, add to the cream cheese/butter mixture with a spoon. Mix until just moistened.
• Fold in your blueberries and nuts.
• Fill paper-lined muffin cups three fourths full. Bake at 350 degrees for about 20-25 mins, until nicely browned. Cool and Enjoy!!!

BLUEBERRY & CREAM CHEESE MUFFINS

Steps:

• Pre-heat oven to 400°F. Sift or stir together 2 cups flour, 3/4 cup sugar, baking soda and baking powder. Cut in butter with pastry cutter, fold in berries and set aside. Whisk together egg and milk and add to dry mixture. Put in muffin cups or greased muffin tin. Roll cheese cubes in remaining sugar and press into top of each muffin. Sprinkle each muffin lightly with sugar and bake for 25 to 30 minutes.