Blueberry Filled Muffins Recipes

BLUEBERRY PIE MUFFINS

Steps:

• Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
• In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
• In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
• Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded 1/2 teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
• Sprinkle streusel evenly over batter and blueberry mixture in each cup.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

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-FILLED MUFFINS

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.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F. Spray or butter a cast iron skillet.
• Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the clusters in skillet. Bake for 10 minutes. When done the crumbs should still be a little moist to the touch; they will dry and harden as they cool.
• Let the crumbs cool at least five minutes before adding to muffins.
• Prepare two muffin tins with non-stick cooking spray. (or goop, recipe below)
• Whisk flour, baking powder, and salt together in large bowl.
• Mix sugar and eggs together in a stand mixer until combined, about 45 seconds.
• Add in butter, buttermilk and vanilla and mix until just combined.
• Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
• Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately ¼ heaping cup batter).
• Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
• Bake at 350°F for 17-19 minutes, or until muffin tops are golden and just firm.
• Cool muffins in muffin tin for 5 minutes, then transfer to wire rack

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.

BLUEBERRY PIE FILLING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, flax, baking powder, baking soda and salt.
• In a separate bowl, mix together the applesauce, milk, egg, oil, pie filling, and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling halfway or all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched

BLUE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line muffin tin with paper liners.
• Melt butter.
• Mix sugar into melted butter and then add beaten eggs, baking powder and salt.
• Mix well.
• Place fresh/frozen blueberries in a bag with 1 tablespoon flour and toss until coated and set aside.
• Add 1 cup of flour and 1/4 cup of milk to sugar mixture.
• Mix well and then add last of flour and milk, again mixing well.
• Add blueberry pie filling (it will be blue).
• Fold in fresh/frozen blueberries.
• Fill muffin tins 3/4 way full and then set aside.
• -CrumbTopping- Mix flour and sugar together.
• Cut in butter and mix until crumbly.
• Place topping on top of muffins.
• Bake for 25-30 minutes.
• Cool on wire rack for 30 mins and then enjoy.