Best Blueberry Filled Muffins Recipes

BLUEBERRY CREAM-FILLED MUFFINS

Blueberry Cream-Filled Muffins image

"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."

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 214 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 283mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY-FILLED MUFFINS

Blueberry-Filled Muffins image

I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 15

Ingredients

2-3/4 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/2 cup butter, melted
2 teaspoons grated lemon zest
1/3 cup blueberry preserves
TOPPING:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
1/4 cup chopped walnuts

Steps:

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Stir in lemon zest., Fill greased or paper-lined muffin cups one-third full. Drop preserves by teaspoonfuls into the center of each muffin. Top with remaining batter. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops., Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

RAO'S BLUEBERRY CREAM CHEESE FILLED MUFFINS

Rao's Blueberry Cream Cheese Filled Muffins image

Best attempt at duplicating the muffins we had at Rao's Bakery in Beaumont Texas. Great flavor -- requires no extra butter on top. The cream cheese keeps them moist and fresh a bit longer than a standard muffin.

Provided by Steve_G

Categories Quick Breads

Time 50m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups unbleached all-purpose flour (bleached all purpose flour is fine, but the texture will be slightly more delicate)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter
3 tablespoons walnuts or 3 tablespoons olive oil
1/2 teaspoon pure vanilla extract
1 1/2 cups blueberries
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons brown sugar, for the topping

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.