Cream Cheese Blueberry Muffins

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It is a great year for blueberries in upper Michigan this summer. I decided to put some of the berries to good use and put together these blueberry muffins. These blueberry muffins are moist and delicious.

I think I went overboard with the blueberries a little bit, but no matter they are so good; but 1 cup would be just right. I also used Splenda instead of sugar.

Cream Cheese Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6-12
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar (I used Splenda)
  • ⅔ cup whipped cream cheese
  • ½ cup half and half
  • 2 eggs
  • ¼ cup vegetable oil plus 1 teaspoon
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350F.
  2. Lightly spray muffin tin with cooking spray – 12 regular or 6 jumbos; can also use paper liners.
  3. In a large bowl whisk together all the dry ingredients – I included the sugar in this mixture.
  4. In another bowl mix together the eggs, cream cheese, half and half, and vegetable oil until well combined. Pour the dry ingredients into the wet ingredients and mix until batter is smooth and then gently fold in the berries.
  5. Divide batter evenly between the muffin cups and bake until golden brown and a tooth pick inserted comes out clean. (10 – 15 minutes for regular – 20 -30 minutes for jumbo)

Adapted from Allrecipes.com

Blueberry Streusel Muffin Recipe

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Blueberry Streusel Muffin Recipe 

I know I’m rushing the season a little bit, but the local grocery had fresh blueberries on sale and this Blueberry Streusel Muffins Recipe sounded so good I had to try it. The recipe went pretty well up to the end but the batter seemed a lot thicker than I am accustom to. It’s real thick and you have to spoon it in to the muffin pan. I double checked the recipe to make sure I didn’t miss anything and popped them into the oven. They came out excellent, consisting of a heavy cake like texture loaded with blueberries. I substituted the white sugar with an artificial sweetener to cut down on the calories and it worked out fine. If you’re looking for a treat and have some blueberries available give this Blueberry Streusel Muffins Recipe a try; it’s really good. Enjoy

 

muffin mix Blueberry Streusel Muffin dough Blueberry Streusel Muffins Blueberry Streusel Muffin

 

Blueberry Streusel Muffin Recipe
 
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Author:
Recipe type: Dessert
Serves: makes 12
Ingredients
  • ½ cup butter, softened
  • ¾ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1½ cups blueberries
  • For Topping
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter, chilled

 Blueberry Streusel Muffin

Blueberry Sour Cream Cheesecake Recipe

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>Blueberry-Sour-Cream-Cheesecake-Recipe
This Blueberry Sour Cream Cheesecake Recipe is Great. We had such a good year here for Blueberries last year its been a challenge to use them all up. So using Blueberries from the freezer- this is my latest creation. Enjoy!
Blueberry Sour Cream Cheesecake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • ¾ cup graham wafer crumbs
  • ½ cup vanilla wafer crumbs
  • ½ cup finely chopped blanched almonds
  • 1 ¼ cup granulated sugar, divided ( see directions )
  • ¾ cup granulated sugar, divided
  • ¼ cup butter or margarine, softened
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups blueberries, fresh or frozen
  • 8 ounces cream cheese
  • 2 cups sour cream
  • ¾ cup granulated sugar, divided
  • 2 large eggs
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 350 F degrees.
  2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, ¼ cup of sugar and almonds.
  3. crust 1 crust 2
  4. crust 3 Blueberry-Sour-Cream-Cheesecake-Recipe batter
  5. Cut in butter using a pastry blender or a fork, until mixture is crumbly.
  6. Press crumb mixture into an 11 inch x 1½ inch spring-form pan.
  7. In a separate small mixing bowl, beat together 3 eggs, vanilla and almond extract.
  8. Drizzle mixture over crumb mixture in pan.
  9. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
  10. Remove from oven and let cool.
  11. Spoon 3 cups of blueberries evenly over base.
  12. Sprinkle ¼ cup of sugar over the blueberries.
  13. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, ¾ cup sugar, 2 eggs and lemon juice and mix until well blended and smooth.
  14. Pour cream cheese mixture over blueberries.
  15. Bake in preheated 350 F oven for 1 to 1¼ hours or until center of cake is barely firm to the touch.
  16. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
  17. Cover and refrigerate for 8 hours