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Blueberry Cream Muffins

Blueberry Cream 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."
24 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • 1/2 cup butter, melted
  • 2 cups fresh or frozen blueberries
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • Dash salt

Directions

  • 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
© Taste of Home 2013

2 of 2

Blueberry Cream Muffins (continued)

Directions (continued)

  • pans to wire racks to cool completely. Yield: 2 dozen.
Nutrition 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.
© Taste of Home 2013