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"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."
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 214 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 283 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Blueberry Cream Muffins in Quick Cooking November/December 2002, p64
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jun. 12, 2012 by allenjr
I've made these a couple times and used canned peaches once (draining the syrup and rinsing them off). Both turned out great. Don't be afraid of the 6 teaspoons of baking powder, that's what I used and they came out fine every time.
Reviewed on Jul. 12, 2011 by Lynn M.
After talking with several good bakers, all agreed 6 teaspoons was WAY to much. I had to throw some away and add vegetable oil to the rest of the batter to save it.
Reviewed on May. 02, 2011 by FATE01
Love this recipe! Make it all the time when we have guests over for brunch. Have even used frozen mixed berries.
Reviewed on Apr. 28, 2010 by vjmiller4
p.s. for those who dont know i used frozen blueberries.I placed the blueberries in flour before folding them helps the color not to bleed
made these to a tee.I always follow the recipie before reviewing it.The only thing i did was half it.2 dozen is too much for one.However they came out yummy did not look like the picture (rarely does) but very easy.dont be afraid of the baking powder amount turned out fine for me .If someone could tell me if these will freeze well (doubtfuol with cream cheese)let me know and ill make the whole batch thanks.
Reviewed on Mar. 21, 2010 by ebeth2007
I wish I could give this more stars! In 10+ years of baking, this is the BEST thing I have ever baked. Very pretty, looks just like the picture. I used fresh blueberries. I love these - and I don't even like blueberries!!
Reviewed on Sep. 03, 2009 by seraphim
Isn't 6 tsps of baking powder unusual? Is this the correct measurement?Thanks
Isn't 6 tsps of baking powder unusual? Is this the correct measurement?
Thanks
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