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blueberry cream muffins

(3 RATINGS)
557 Pinches 14 Photos
foundmyzen avatar
New Orleans, LA
Updated on Jan 22, 2024

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
prep time 25 Min
cook time 25 Min
method Bake
yield 6 jumbo

Ingredients

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

How To Make blueberry cream muffins

  • Combine cream cheese, almond extract, and powdered sugar.
    Step 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.
    Step 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.
    Step 3
    In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • Stir dry ingredients into yogurt mixture.
    Step 4
    Stir dry ingredients into the yogurt mixture.
  • Stir until just incorporated.
    Step 5
    Stir just until moistened.
  • Filling muffin tins halfway.
    Step 6
    Spoon batter into prepared muffin cups filling half full.
  • Cream cheese and blueberry preserves on top of the batter.
    Step 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.
    Step 8
    Top with the remaining batter.
  • Baking the muffins.
    Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Keyword: #yogurt
Keyword: #preserves
Collection: Favorite Breads
Collection: Breakfast In Bed
Method: Bake
Culture: American
Ingredient: Flour

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