Blueberry Cream Cheese Muffins
These blueberry cream cheese muffins are very special twist to a regular muffin because the center is filled with cream cheese and jam.
|Ingredients ||Directions |
|1) ||2 1/4 cups self-risingflour, sifted ||Preheat oven to 400 F. |
In a large bowl, whisk together the flour and sugar.
In another bowl whisk together the butter, milk, eggs, and vanilla. Then add mixture to the flour mixture. Stir until just moistened. Fold in blueberries.
Line muffin pan with muffin liners or grease pan.
Pour batter into muffin cup only half way. Then place 1 cube of cream cheese in each muffin cup and ½ tsp of blueberry jam. Then cover each cup with remaining batter.
Bake for 15-20 minutes. Muffins are done when a toothpick inserted in only the top half of the muffin comes out clean. Let stand 5 minutes and then take out of pan. Serve warm.
|2) ||3/4 cup sugar |
|3) ||½ cup butter, melted, cooled |
|4) ||1 cup milk |
|5) ||2 eggs, beaten |
|6) ||1 tsp vanilla |
| ||---------- |
|2/3 cup fresh or frozen blueberries |
|8) ||4 tbsp cream cheese, cut into 12 cubes |
|9) ||1 1/2 tbsp blueberry jam |
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