Best Blueberry Cream Muffins Recipes

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

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.

BLUEBERRY CREAM MUFFINS

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.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

FRESH BLUEBERRY SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350*F.
• Line a 12 cup muffin tin with paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
• In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
• In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
• Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
• Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
• Enjoy!

JUMBO SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
• Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
• Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
• Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY CREAM-FILLED MUFFINS

Steps:

• 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 pans to wire racks to cool completely.

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.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
• Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
• Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.

BLUEBERRY, PEACH & SOURED CREAM MUFFINS

Steps:

• Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture - don't over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
• Divide the mixture between the muffin cases - they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.

BLUEBERRY SOUR CREAM MUFFINS

Steps:

• pre-heat oven to 375 degrees.
• In a large mixing bowl, start with the eggs and lightly beat, add the "wet" ingredients in the order listed, sour cream, sugar, milk, lemon zest and lemon juice, mixing until well blended 1 to 2 minutes.
• In a seperate bowl sift the flour with the salt, baking soda and baking powder. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. It is OK to have some lumps in the batter and the batter will be thick. Gently fold in the blueberrys so as not to mash them into the batter.
• I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans.
• For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes.
• Let the muffins cool in the muffin pan for 2 to 3 mintues then remove to a cooling rake for another 5 minutes.
• Serve warm.

BLUEBERRY CREAM MUFFINS RECIPE BY TASTY

Steps:

• In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla.
• Combine the dry ingredients.
• Add dry ingredients alternately with sour cream to the egg mixture.
• Gently add blueberries.
• Spoon into the greased muffin tin or paper liners
• Bake at 400°F (200°C) for 20 minutes.
• Enjoy!

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.

BLUEBERRY-SOUR CREAM CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease 12 medium-sized muffin cups or line with paper liners; set aside.
• Combine dry ingredients in medium bowl.
• Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
• Gently stir in blueberries.
• Spoon batter into prepared cups, filling each cup 3/4 full.
• Bake 18 to 20 minutes or until golden brown.
• Let stand in pan on wire rack 5 minutes.
• Remove from pan and cool slightly.
• Combine cream cheese, fruit spread and serve with warm muffins.

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.

ICE CREAM BLUEBERRY MUFFINS

Steps:

• Combine ice cream and flour; stir until batter is smooth and thick.
• Mix sugar and cinnamon, set aside 1 tablespoon.
• Sprinkle remaining mixture over batter.
• Gently fold in blueberries.
• Fill greased or paper lined muffin cups 2/3 full.
• Sprinkle with reserved sugar-cinnamon mixture.
• Bake in 400F oven for 20-25 minutes.

BLUEBERRY CREAM MUFFINS

Steps:

• In a mixing 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.
• Spoon into greased muffin tins.
• Bake at 400F for 20 minutes.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• 1. In a bowl, combine the biscuit mix and 3/4 cup sugar.
• 2. In a second bowl, combine eggs and sour cream; stir into dry ingredients just until combined.
• 3. Fold in blueberries. Fill greased muffin cups 3/4 full. Sprinkle with with remaining sugar.
• 4. Bake at 375-degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pan before removing to a wire rack.
• 5. Makes 12 muffins. I make life easier and line the muffin tins with cupcake liners. They come out easier and clean up is a breeze.

QUICK BLUEBERRY ICE-CREAM MUFFINS RECIPE

Steps:

• 6 servings Preparation_ 10 minutes Cooking_ 20 minutes Total time_ 30 minutes In a medium bowl, mix ice cream and flour.Fold in blueberries. Spoon into six greased muffin cups.Bake at 375 for 20 to 25 minutes or until muffins test done.While hot, brush muffin tops with butter and sprinkle with sugar.Serve warm_