Teresa Jacobson Recipe

Blueberry Cream Muffins

By Teresa Jacobson foundmyzen


This recipe is an amalgamation of 3 different recipes. I took the things that I liked from each one and combined them to get this dreamy creamy muffin!


Recipe Rating:
 1 Rating
Serves:
6 jumbo
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 3/4 c
flour
3/4 c
sugar
3/4 tsp
baking soda
1/4 tsp
salt
1 c
plain or vanilla yogurt
6 Tbsp
butter, melted (no substitutions)
Find more recipes at goboldwithbutter.com
1 large
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)
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Directions Step-By-Step

1
Preheat oven to 350 degrees F. Coat muffin tin with nonstick spray or line with paper muffin cups.
2
In a bowl, combine softened cream cheese, almond extract and powdered sugar; set aside.
3
In a large bowl, whisk together yogurt, melted butter, egg, almond extract and half & half; set aside.
4
In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir dry ingredients into yogurt mixture just until moistened.
5
Spoon batter into prepared muffin cups filling half full.
6
Top each batter filled cup with about 1 T. of cream cheese mixture and 1 tsp of preserves; top with remaining batter.
7
Bake in preheated oven for about 25 minutes or until toothpick comes out clean and tops are golden.
8
Standard size muffins: about 20 minutes
mini loaf pan: about 35-40 minutes
standard loaf pan: 50-60 minutes

About this Recipe

Main Ingredient: Flour
Regional Style: American