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 Muffin Recipe | Moist and Fluffy Muffins | Bakery Muffin Recipe || Ep. 120
These Cream Cheese Blueberry Muffins are moist, fluffy, soft and bursting with fresh blueberries! These muffins are the perfect twist on your basic muffin recipe, and a great beginner baker recipe. This is a go-to starbucks muffin recipe too, that I know you'll love! Get the full measurements and list of ingredients for these bakery blueberry muffins below!
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Blueberry Cream Cheese Muffin
How to make a soft, moist and tender Blueberry Cream Cheese Muffin.
Here's what you'll need:
Streusel:
2/3 cups all purpose flour (85g)
1/4 cup sugar (50g)
1/4 cup salted butter (55ml) melted
Muffin:
3/4 cup sugar (150g)
1 tsp lemon zest
1/2 cup butter (115g)
2 large eggs (room temp)
1/2 cup buttermilk (125ml)
1 tsp vanilla extract (5ml)
1/2 tsp salt (3g)
1/3 cup greek yogurt (100g)
2 cups all purpose flour(250g)
1 tablespoon baking powder(10g)
1 cup frozen or fresh blueberries
1/2 cup cubed cream cheese
This recipe yields 8 large muffins and 16 medium sized muffins.
Food for the soul:
Luke 16:10 Whoever can be trusted with very little can also be trusted with much, and whoever is dishonest with very little will also be dishonest with much.
SOFT & MOIST BLUEBERRY & CREAM CHEESE MUFFINS/BLUEBERRY MUFFINS/EASY RECIPE
Hello everyone! Here is another easy and delicious blueberry muffins recipe with cream cheese.Very moist and soft and ideal to place them in an air tight container & keep them in the fridge and just reheat in the microwave oven for 10 -15 seconds every time you fancy eating them.
INGREDIENTS:
200G SOFTENED UNSALTED BUTTER
230G WHITE GRANULATED SUGAR
3 LARGE EGGS
425G PLAIN FLOUR/ALL PURPOSE FLOUR plus 25G if you don't have cornstarch/cornflour
25G CORNSTARCH/CORN FLOUR(optional)
12G BAKING POWDER
150ML GREEK YOGURT/FULL FAT YOGURT
150ML HEAVY CREAM
1 & 1/2 TBS LEMON JUICE
300G - 325 G FROZEN BLUEBERRIES
150G- 200G CREAM CHEESE
LIGHT BROWN SUGAR/DEMERARA SUGAR
YIELDS: 12 LARGE MUFFINS
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Cafe Style Blueberry Cream Cheese Muffins
Full Ingredients:
2 & 1/2 cups Blueberries
(fresh or frozen)
200 gms. Cream Cheese
Dry Ingredients Mixture
4 cups Flour
2 & 1/2 Sugar
2 tbsp. Baking Powder
4 tbsp. Custard Powder
Wet Ingredients Mixture
4 Eggs
1 cup Oil
2 cups Milk
1 tbsp. Vanilla Extract
Preparation & Baking Time: 60 mins approx.
makes 8 muffins
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)
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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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