Stuffed blueberry muffins 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. When you think of the best blueberry muffin, you might not often think of cream cheese, but the addition of this important ingredient elevates these blueberry muffins to the next level.

Ingredients of Stuffed blueberry muffins

  1. It's 2 cups of flour.
  2. You need 1 cup of sugar.
  3. It's 2 of eggs.
  4. It's 1/2 teaspoon of salt.
  5. Prepare 1/2 cup of vegetable oil.
  6. Prepare 1 cup of sour cream.
  7. You need 1 tablespoon of vanilla.
  8. You need 1 teaspoon of baking soda.
  9. Prepare 1 teaspoon of white vinegar.
  10. You need 1 cup of fresh blueberries (toss in flour lightly so they don’t sink to the bottom of the muffins like mine did).
  11. You need of Filling:.
  12. Prepare 4 oz of room temperature cream cheese.
  13. It's 3 tbsp of sugar.

Stuffed blueberry muffins instructions

  1. Preheat oven to 350 and lightly grease your muffin tins..
  2. Mix eggs, sugar and oil until smooth. Then add in vanilla, baking soda, vinegar and salt..
  3. Mix in sour cream then mix in the flour last followed by blueberries. Place 2 tablespoons of the muffin batter in cupcake pans and top with a teaspoon or two of the filling then add another tablespoon of batter on top. Bake 15-22 minutes until golden brown..

Grease muffin cups with cooking spray or line with paper muffin liners. Blueberry-Filled Muffins I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften). Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl.

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