Saturday, November 13, 2010

Blueberry Cream Muffins

Makes: 1 dozen

2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. butter, melted
1 c. fresh or frozen blueberries

1/2 pkg. (4 oz.) cream cheese, softened
1/2 egg *See tips
4 T. sugar
Dash salt

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 rounded tablespoonfuls into greased muffin cups. In a small mixing bowl, beat filling ingredients; place about 1 tablespoon in the center of each muffin cup. Top with remaining batter. Bake at 375 degree for 18-20 minutes or until toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Check my coupon resources page to save money when you make this recipe!

Tips: These were great moist muffins and the blueberry/cream cheese combination tastes great. If you are using frozen blueberries, do not thaw them before adding them to the mix. For the filling, just do your best to make a whole egg into a half. The original recipes was double this but I think most families probably use 1 dozen muffins more often than 2 dozen. Also, my cream cheese filling was pretty runny but baked up just fine.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes


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