How To make Blueberry Cream Cheese Muffins
2 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1 pn Salt
3 oz Cream cheese
cubed
2 ts Lemon juice
2 ts Vanilla extract
2 Whole eggs
4 tb Hot melted butter :
160 180F
1/2 c Milk
1 c Blueberries
Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line the cups of a muffin tin with 12
paper liners. Set aside. Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside. Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.) Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes. Makes 12 muffins. Recipe By : "The Food Processor", San Francisco Chronicle From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
How To make Blueberry Cream Cheese Muffins's Videos
Blueberry Cream Cheese Muffins Recipe
❤️ SUBSCRIBE: Blueberry Cream Cheese Muffins! Seriously you guys…I could eat this entire pan! They are so light, fluffy and addictive that it takes about 5 or 10 to get that satisfied feeling. They are dangerous and not too sweet! (Can you believe I made something not too sweet?!) These blueberry cream cheese muffins are PERFECT with coffee or tea!
Serve them piping hot with a pat of whipped butter and then call me over! Feel free to throw in other fruits like strawberries or peaches! With cream cheese and buttermilk in the batter, you can do no wrong!!
GET THE PRINTABLE RECIPE HERE:
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The Perfect Spring Breakfast: Blueberry Cream Cheese Muffins
These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise.
Recipe:
Ingredients
Muffins
¼ cup vegetable oil (60ml), you may substitute canola oil or other neutral cooking oil
4 Tablespoons unsalted butter melted (57g)
1 cup granulated sugar (200g)
1 large egg + 1 large egg white room temperature preferred
½ cup buttermilk (120ml)
1 ½ teaspoons vanilla extract
1 ¾ cup all-purpose flour (220g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries (210g) (see note)
Filling
8 oz cream cheese (brick) softened (226g)
⅓ cup granulated sugar (67g)
½ teaspoon vanilla extract
Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar firmly packed (50g)
⅛ teaspoon salt
2 Tablespoons butter (melted but not too hot)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Large Mixing Bowl (Affiliate Link):
Muffin tin (Affiliate Link):
Instructions
00:00 Introduction
Muffins
00:27 Preheat oven to 375F (190C) and line a muffin tin with paper liners.
00:31 In a large bowl, stir together oil and butter.
00:51 Add sugar, egg, and egg white and whisk very well until combined.
01:06 Add buttermilk and vanilla extract and whisk to combine.
01:12 In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
01:29 Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
01:41 Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
Filling
02:27 Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
Streusel
02:57 Whisk together flour, brown sugar, and salt.
03:09 Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains un-moistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
Assembly
03:39 Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
04:01 Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
04:15 Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
04:50 Sprinkle muffins evenly with streusel.
04:59 Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
05:21 Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!
Notes
Blueberries
You can use frozen (do not thaw) blueberries, but often they leave purple streaks through your batter. Nothing wrong with that, just be aware.
Baking In Two Muffin Tins
This recipe makes 15 muffins. Since most muffins tin hold enough batter for only 12 muffins, you can either discard the excess or bake the remaining 3 muffins after the first 12 bake. The second batch will take less time, start checking at 17 minutes. I don’t recommend over-filling the muffin liners, as the batter tends to spread out and flatten on the top, which makes for unattractive muffins.
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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Delicious Blueberry Muffins Crumble Recipe / blueberry muffins crumble topping
Hello everyone ,today I'm sharing with you Blueberry Muffins Recipe. How to Make blueberry muffins crumble topping step by step. Do you like Blueberry crumble? Leave me a comment if you do, and tell me what other cookies or desserts recipes you would like to see.
มัฟฟินบลูเบอรี่ สูตรที่ทำวันนี้จะเป็น มัฟฟินบลูเบอรี่ครัมเบิ้ล รสของมัฟฟินจะหวาน อมเปรี้ยวนิดหน่อย ตามรสของบลูเบอรี่ และจะมีสัมผัสกรุบ กรอบเล็กน้อย จากครัมเบิ้ลที่โรยหน้าของมัฟฟิน ใครที่ชอบทานมัฟฟินบลูเบอรี่ ลองทำมัฟฟินบลูเบอรี่ครัมเบิ้ลสูตรนี้กันดูนะคะ ทำง่ายๆ แต่อร่อยแน่นอนค่ะ
กลุ่มพูดคุย แลกเปลี่ยน ส่งการบ้าน ถามปัญหาการทำขนม
❤️ ดูสูตรด้านล่าง ❤️
I translate the language using google translate, if there is any mistake. I apologize.????????
*Please turn on the subtitles (CC)**
❤️See detailed steps by turning on the subtitles.❤️
♡For English recipes, please click on the down below♡
**There are English recipes in the description.***
❤️ thank you ????????
#CookingStation #BlueberryMuffin
BLUEBERRY MUFFIN RECIPE
???? Ingredients
250 g all purpose flour
2 tsp + 1/2 tsp baking powder
200 g of sugar
1/4 teaspoon salt
80 g of vegetable oil
60 g of melted butter
2 eggs
60 g of yogurt
80 grams of fresh milk
Blueberry 250 g (200+50)
Crumble
20 g All-purpose flour
30 g sugar
20 g unsalted butter
How to bake
Bake the upper-lower heat at 180 degrees Celsius for 30-35 minutes.
???? สูตร มัฟฟินบลูเบอรี่
แป้งเอนกประสงค์ 250 กรัม
ผงฟู 2 +1/2 ช้อนชา
น้ำตาล 200 กรัม
เกลือ 1/4 ช้อนชา
น้ำมันพืช 80 กรัม
เนยละลาย 60 กรัม
ไข่ 2 ฟอง (เบอร์ 2)
โยเกิร์ต 60 กรัม
นมสด 80 กรัม
บลูเบอรี่ 250 กรัม (200+50)
ครัมเบิ้ล
แป้งเอนกประสงค์ 20 กรัม
น้ำตาล 30 กรัม
เนยสด 20 กรัม
วิธีการอบ
อบไฟบน-ล่าง 180 องศา ไม่เปิดพัดลม ประมาณ 30-35 นาที
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ブルーベリー&チーズマフィンの作り方 Blueberry & Cream cheese Muffin|HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
▷チャンネル登録はこちら:
If you like it, please click 'Like' and Subscribe.
ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪
ーーーーーー
おはようございます????動画を見ていただきありがとうございます♪
今日はバターをたっぷり使った、冷めてもおいしい
リッチなマフィンのレシピです。
味のアクセントに、冷凍ブルーベリーとクリームチーズを入れて
見た目も豪華なマフィンにしてみました^^
今回のマフィンのコツは、バターとグラニュー糖、卵をしっかりと
混ぜ合わせること。
ここが足りないと固い食感のマフィンになってしまいます。
そのために、材料 特にバターと卵は必ず常温に戻しておいてください^^
またベーキングパウダーの入っているレシピは、
水分と混ざると反応が始まっていくので
トッピングもなるべく手早くできるように
あらかじめ乗せやすいようにセットしておくといいです^^
キノコ型に盛り上がったマフィンは見た目で驚かれること間違いなし!笑
生地量はこれくらいあるとちゃんときのこみたいに仕上がります。
紙のマフィンカップではキノコ型にできませんが、
この量なら10個分くらい作れると思います(焼き時間はもっと短くなります)
▷材料(マフィン6個分)
無塩バター 100g
グラニュー糖 100g
卵 2個
薄力粉 220g
ベーキングパウダー 6g
ヨーグルト 50g
生クリーム 50ml
冷凍ブルーベリー 50g~
クリームチーズ 100g~
▷Ingredients:
100g unsalted butter
100g sugar
2 eggs
220g cake flour
6g baking powder
50g non-sugar yogurt
50ml heavy cream
50g ~ frozen blueberries
100g ~ cream cheese
▶作り方:
1.バターと卵は予め室温に戻しておく。
ヨーグルトと生クリームをあわせておく。
クリームチーズは18個に分けて冷やしておく。
オーブンを180℃に予熱しておく。
2.無塩バター100gとグラニュー糖100gを白っぽくなるまでよくすり混ぜる。
3.溶いた全卵2個を少なくとも3回以上に分けて加え、その都度よく混ぜる。
4.薄力粉220gの半分をふるって加えてさっくり混ぜる。(粉が多少残っている状態)
5.無糖ヨーグルト50gと生クリーム50mlを混ぜたものを半分加えてさっくり混ぜる。
6.薄力粉の残り半分、ベーキングパウダー6gをふるって加え、さっくり混ぜる。
7.ヨーグルトの残り半分を加えて粉が見えなくなるまでさっくり混ぜる。
8.マフィンカップにグラシン紙を敷いて、スプーン1杯程度入れる。
クリームチーズ、ブルーベリーを入れて、マフィン生地で覆う。
上に来たトッピングは押し込むようにして乗せる。
9.180℃に予熱したオーブンで30分~焼く。
竹串でチェックして生地がついてこなければ焼き上がり。
まずは作った人の特権!焼き立てを食べてみてください~^^
ーーーーーー
よく頂く質問などについて。
Q.バターは無塩ですか?有塩ですか?
お菓子には基本的に無塩バターのみ使用しています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか?
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
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もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
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公開していますので、よかったらフォローしてください。
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Best Homemade Blueberry Cheesecake Muffins - Easy and Delicious!
Looking for the best blueberry muffin recipe? Try my Best Homemade Blueberry Cheesecake Muffins for soft and moist blueberry muffins with a surprise lemon cheesecake filling and a graham cracker streusel topping.
They're so delicious, easy to make with fresh blueberries and self rising flour, and bake in just 20 minutes time!
Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️
⬇⬇⬇ GET FULL RECIPE BELOW ⬇⬇⬇
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BLUEBERRY CHEESECAKE MUFFINS
BAKING INSTRUCTIONS:
▪️ Bake in preheated 350 degree F oven for 18-20 minutes, or until muffins are a golden brown and a toothpick comes out clean.
▪️ Let cool in the muffin pan for 10 minutes, before transferring to a wire cooling rack until ready to eat.
INGREDIENTS:
Blueberry Muffins
▪️ 1 1/2 cups self-rising flour
▪️ 1/3 cup granulated sugar
▪️ 1/4 cup canola or vegetable oil
▪️ 1 large egg
▪️ 1/3 cup milk (I used 2%)
▪️ 1 teaspoon vanilla extract
▪️ 1 cup fresh blueberries
Cheesecake Filling
▪️ 2 ounces cream cheese at room temperature
▪️ 1 tablespoon granulated sugar
▪️ 1 teaspoon fresh lemon juice or 1/4 tsp lemon extract + 1/4 tsp water
Graham Cracker Streusel Topping
▪️ 3 graham cracker sheets
▪️ 2 tablespoons flour
▪️ 2 tablespoons light brown sugar
▪️ 3 tablespoons unsalted butter melted
KITCHEN TOOLS USED (affiliate):
▪️ Non-stick Muffin Pan:
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[Eng Sub] 블루베리 크림치즈 머핀만들기(with Cream cheese)/Blueberry muffins recipe/cream cheese muffins/ASMR/홈베이킹
안녕하세요~~^^
분 베이크입니다.
오늘은 아이들 간식으로 딱~~~!!!! 인
블루베리 머핀을 만들어 보겠습니다.
자~~!!
냉동실에 들어가 자리를 차지하고 있는
블루베리에 새로운 생명을 불어줄 때~~ 입니다~~^^
크림치즈와 블루베리로
요즘 유행하는 스타일의
조금은 투박한~
그래서 더 먹음직스러운~~
머핀을 구워볼까요~~
바쁜 아침에 식사대용으로도 뚝딱인
블루베리 크림치즈 머핀~~
시작해 볼까요~?
♥사전준비♥
* 블루베리와 크림치즈를 제외한 모든 재료를 미리 실온에 꺼내 놓아 준비합니다.
* 크림치즈를 영상처럼 손질해 준비해 놓습니다.
* 팬을 영상처럼 준비해 주세요.
* 박력분과 베이킹파우더를 섞어 체 쳐서 준비합니다.
*재료/ ingredients
(윌튼 팬 大 6개 분량)
무염버터 105g
설탕 110g
소금 1g
달걀 2개 (약 110~115g)
바닐라 익스트랙 3 ml
박력분 225g
베이킹파우더 6g
플레인 요거트 50g
생크림 65g
냉동 블루베리 80g + @
크림치즈 130g +@
1. 실온의 두어 말랑해진 버터를 가볍게 풀어 줍니다.
2. 설탕과 소금을 넣고 섞어주세요.
3. 달걀을 나눠서 섞어 주세요.
4. 바닐라익스트랙을 넣어 줍니다.
5. 미리 체쳐 놓은 가루 1/2을 섞어 주세요.
6. 요거트혼합물 1/2을 넣어 주세요.
7. 나머지 가루 1/2을 넣어 줍니다.
8. 나머지 요거트 혼합물을 넣어 주세요.
9. 반죽을 짤주머니에 담아 1/3정도 팬닝 후에
10. 블루베리와 크림치즈를 올려 줍니다.
11. 그 위로도 층층이 반죽과 블루베리,크림치즈를 올려 주세요.
12. 190도 예열한 후에, 180도에서 25~27분 정도 구워 주세요.
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Track : Hemio -
Music by Hemio
Follow Artist :
시청해주셔서 감사합니다~~
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