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blueberry cream muffins

(2 ratings)
foundmyzen avatar
Blue Ribbon Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

This recipe is an amalgamation of three different recipes. I took the things that I liked from each one and combined them to get this dreamy creamy muffin!

Blue Ribbon Recipe

Teresa's blueberry cream muffins are everything you love about a blueberry muffin with a sweet and creamy filling. It's a quick and easy recipe when you need a quick snack. Using blueberry preserves in the filling tastes like fresh blueberries are in the muffins. The cream cheese helps to make the tender muffins moist.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 jumbo
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For blueberry cream muffins

  • 1 3/4 c
    all-purpose flour
  • 3/4 c
    granulated sugar
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 c
    plain or vanilla yogurt
  • 6 Tbsp
    butter, melted (no substitutions)
  • 1 lg
    egg
  • 1/2 tsp
    almond extract
  • 2 Tbsp
    half and half, heavy cream, evaporated milk, or milk
  • FILLING
  • 8 oz
    Neufchatel or cream cheese, room temp.
  • 1/4 tsp
    almond extract
  • 1/2 c
    powdered sugar
  • blueberry preserves (or jam of your choice)

How To Make blueberry cream muffins

  • Combine cream cheese, almond extract, and powdered sugar.
    1
    Preheat oven to 350 degrees F. Coat the muffin tin with nonstick spray or line it with paper muffin cups. In a bowl, combine softened cream cheese, almond extract, and powdered sugar. Set aside.
  • Whisk together yogurt, butter, egg, almond extract, and half and half.
    2
    In a large bowl, whisk together yogurt, melted butter, egg, almond extract, and half and half. Set aside.
  • Combine flour, sugar, baking powder, baking soda, and salt.
    3
    In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • Stir dry ingredients into yogurt mixture.
    4
    Stir dry ingredients into the yogurt mixture.
  • Stir until just incorporated.
    5
    Stir just until moistened.
  • Filling muffin tins halfway.
    6
    Spoon batter into prepared muffin cups filling half full.
  • Cream cheese and blueberry preserves on top of the batter.
    7
    Top each batter-filled cup with about 2 teaspoons of cream cheese mixture and 1 tsp of preserves.
  • Remaining batter added to the muffin tins.
    8
    Top with the remaining batter.
  • Baking the muffins.
    9
    Bake in preheated oven for about 25 minutes or until toothpick comes out clean and tops are golden. Standard-size Muffins: about 20 minutes Mini loaf pan: about 35-40 minutes Standard loaf pan: 50-60 minutes
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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