Taste of Home
Blueberry Cream-Filled Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
"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."
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
-
1.
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.
-
2.
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.
-
3.
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
1 each: 214 calories, 9g fat (5g saturated fat), 50mg cholesterol, 283mg sodium, 30g carbohydrate (13g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC