Bueberry Cream Muffins I combined two recipes to create these delicious berry muffins. The creamy filling makes them a real delight for breakfast or a snack. From shari zimmerman of orfordville wisconsin.
4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
2 cups milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries
1 package (8 ounces) cream cheese,
1/3 cup sugar
1 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 2 rounded tablespoonfuls into greased muffin cups.
2 In a small mixing bowl, beat cream cheese, egg, sugar and salt; place 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter.
3 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. Yield: 2 dozen.
Notes and Tips
If using frozen blueberries, do not thaw before adding to batter.
|Bueberry Cream Muffins|