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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Cheese Muffins || Spinach Cheese Savoury Muffins Recipe || Breakfast ideas|| Lunch box recipes
Delicious savoury muffins packed full of spinach and cheese; perfect for a family breakfast, lunch or a kids afternoon snack!
Preparation time: 5 mins
Cooking time: 20 mins
Makes 6 Muffins
Ingredients
2 Eggs
Salt & Pepper
2 tbs butter
1 cup spinach
3/4 cup grated cheese(I've used cheddar & mozzarella mix)
2 tbs greek yogurt
1 cup All purpose flour
1 tsp baking powder
Preheat the oven to 200c / 400f and line a muffin tin with 6 muffin cases.
Gently whisk the eggs in a large bowl and add salt and pepper. Mix in the butter, grated cheese, chopped spinach and yogurt.
Finally, add in the flour, half cup at a time, and add baking powder with the second half of the flour. Mix just enough until all the ingredients have combined.
Divide the mixture between the 6 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
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#savorymuffin #breakfast #snack #healthy#cheesemuffin #spinach
How to make Easy Basic Muffins Recipe
#Muffinsrecipe #muffin #recipe
Today I will show you how to make easy basic muffins recipe. This muffins recipe is very easy to make and very tasty. I hope you will likes my recipe today. Thank you everyone for watching the muffin video.
How to make Easy Basic Muffins Recipe
Ingredients
2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
150 g plain yogurt, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled
2/3 cup milk, at room temperature
Instructions
1.Preheat the oven at 375°F.
2.Grease 12 muffin paper cups and set aside.
3.In a large bowl, whisk together the flour, baking powder, sugar and salt.
4.In a medium bowl, whisk together the eggs, vanilla extract and yogurt until smooth.
5.Gently add the eggs mixture and milk into the flour mixture.
6.Using a whisk to stir all the ingredients until combined well, but do not over mix.
7.Add in the melted butter and whisk everything together until just incorporated.
8.Using an ice cream scoop, scoop the batter into each muffin paper cup.
9.Tap the tray gently 3 times for get rid of the air bubble.
10.Put the muffin tray into the oven and bake for 18 minutes to 20 minutes at 375°F.
11.When the time is up, bring the muffin out of the oven. Allow the muffins to cool for about 10 minutes before serving. ENJOY!
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English Muffin Breakfast Sandwiches
These English Muffin Breakfast Sandwiches are super easy to make and insanely delicious. They require minimal ingredients and are made in one pan! Chris x
FULL RECIPE POST:
INGREDIENTS
2 English Muffins, halved
4 slices of Bacon
4 Eggs
2 square slices of American/Processed Cheese, (see notes)
1 tbsp Butter
Hot Sauce, to preference (see notes)
Salt & Black Pepper, to taste
????METHOD????
Add bacon to a pan over low-medium heat and fry until crispy with the fat rendered. Important to keep it fairly low so you draw out as much of the fat as possible. Remove bacon, leave fat.
Increase heat to medium-high and place English muffin halves in the leftover fat and fry until crispy. Remove from pan.
Lower heat back down to a low-medium and melt in 1 tbsp butter. Spread it across the pan as best you can, then crack in 4 eggs. Use your spatula to separate the eggs into pairs then season with salt and pepper. It should look like two oval shapes. Cook until all egg white turns opaque (split egg yolks if you don't like sunny side up).
Place muffin halves over the eggs, then take a plate and gently rest over the top. Carefully flip the pan over so the egg muffins end up on the plate egg-side-up.
Add a slice of cheese to each of them, followed by 2 slices of bacon each and a good dousing of hot sauce. Fold over and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Cheesy Garlic Muffins - Flaky Buttery Cheesy Delicious - Food Crazed
Deliciously cheesy muffins to go with your favorite Italian dinner, or serve along side a beautiful bowl of soup or chowder! Our favorite cheese to use in these muffins is cheddar, but feel free to try out different cheeses in this recipe. Also great for dipping in my restaurant quality Smoked Salmon Corn Chowder. (See the link below for that recipe.) Enjoy!
Cheesy Garlic Muffins (makes 20 mini muffins)
-1 1/2 cups all-purpose flour (192g)
-1/2 tablespoon granulated sugar (6.25g)
-1 tablespoon baking powder (14.38g)
-1/2 teaspoon salt (3g)
-1/2 teaspoon garlic powder (1.6g)
-3 cups shredded cheddar cheese (345g)
-1 egg
-1 cup milk (8oz)(240g)
-1/4 cup butter, melted (56.7g)
Hope you enjoy this delicious recipe!
Full Recipe w/ Instructions Purchase Here:
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Vegetable Cheese Muffins - Savory Breakfast Muffins
Vegetable Cheese Muffins - Savory Breakfast Muffins
Please click subscribe for more videos every week I appreciate everyone for subscribing, leaves comments, likes, and share. Click the bell icon to get a notification for new videos, if you haven’t done so already. #Vegetable #Cheese #Muffins
Vegetable Cheese Muffins (makes 12 pieces)
2 eggs, beaten.
1/2 cup of diced zucchini
1/2 cup of canned kidney beans
1/2 cup of sweet corn
1 tsp of salt, pepper, garlic, dried herbs, etc to taste.
1 cup of shredded cheese (I used Edam & Tilsiter cheese)
1 cup (250ml) of low-fat milk
250g (2 cups) of all-purpose flour, separated in half.
3 tsp of baking powder
2 tbsp of oil or melted butter
Indonesian
Muffin Keju Sayuran (menghasilkan 12 buah)
2 butir telur, kocok.
1/2 cangkir zucchini yang dipotong dadu
1/2 cangkir kacang merah kaleng
1/2 cangkir jagung manis
1 sdt garam, merica, bawang putih, bumbu kering, dll secukupnya.
1 cangkir keju parut (saya menggunakan keju Edam & Tilsiter)
1 cangkir (250ml) susu rendah lemak
250 g (2 cangkir) tepung serbaguna, dipisahkan menjadi dua.
3 sdt baking powder
2 sdm minyak atau mentega cair
German
Gemüse-Käse-Muffins (ergibt 12 Stück)
2 Eier geschlagen.
1/2 Tasse gewürfelte Zucchini
1/2 Tasse Bohnen aus der Dose
1/2 Tasse Zuckermais
1 TL Salz, Pfeffer, Knoblauch, getrocknete Kräuter usw. nach Geschmack.
1 Tasse geriebener Käse (ich habe Edamer & Tilsiter Käse verwendet)
1 Tasse (250 ml) fettarme Milch
250 g (2 Tassen) Allzweckmehl, halbiert.
3 TL Backpulver
2 EL Öl oder zerlassene Butter
Greek
Λαχανικά τυριά Muffins (κάνει 12 κομμάτια)
2 αυγά, χτυπημένα.
1/2 φλιτζάνι κομμένο κολοκυθάκι
1/2 φλιτζάνι κονσερβοποιημένα φασόλια
1/2 φλιτζάνι γλυκό καλαμπόκι
1 κουταλιά της σούπας αλάτι, πιπέρι, σκόρδο, αποξηραμένα βότανα, κλπ. Για να δοκιμάσετε.
1 φλιτζάνι τεμαχισμένο τυρί (χρησιμοποίησα τυρί Edam & Tilsiter)
1 φλιτζάνι (250ml) γάλακτος χαμηλής περιεκτικότητας σε λιπαρά
250 γραμμάρια (2 φλιτζάνια) αλεύρι για όλες τις χρήσεις, χωρισμένα στο μισό.
3 κουταλιές της σούπας σκόνης ψησίματος
2 κουταλιές λάδι ή λιωμένο βούτυρο
Arabic
فطائر الجبنة بالخضروات (صنع 12 قطعة)
2 بيضة ، للضرب.
نصف كوب من مكعبات الكوسا
نصف كوب من حبوب الكلى المعلبة
نصف كوب من الذرة الحلوة
1 ملعقة صغيرة من الملح والفلفل والثوم والأعشاب المجففة وغيرها حسب الرغبة.
1 كوب من الجبن المبشور (استخدمت جبنة إيدام وتيلسيتر)
1 كوب (250 مل) من الحليب قليل الدسم
250 جم (2 كوب) من الدقيق متعدد الأغراض ، مفصولة إلى نصفين.
3 ملعقة صغيرة من مسحوق الخبز
2 ملعقة كبيرة من الزيت أو الزبدة المذابة
Russian
Овощные сырные кексы (составляет 12 штук)
2 яйца, взбитые.
1/2 чашки нарезанного кубиками цуккини
1/2 стакана консервированной фасоли
1/2 стакана сладкой кукурузы
1 чайная ложка соли, перца, чеснока, сушеных трав и т. Д. По вкусу.
1 чашка тертого сыра (я использовал сыр Эдам и Тилситер)
1 стакан (250 мл) молока с низким содержанием жира
250 г (2 чашки) муки общего назначения, разделенной пополам.
3 чайных ложки разрыхлителя
2 столовые ложки масла или топленого масла
French
Muffins au fromage et aux légumes (fait 12 pièces)
2 oeufs battus
1/2 tasse de dés de courgettes
1/2 tasse de haricots rouges en conserve
1/2 tasse de maïs sucré
1 c. À thé de sel, poivre, ail, herbes séchées, etc.
1 tasse de fromage râpé (j'ai utilisé du fromage Edam & Tilsiter)
1 tasse (250 ml) de lait faible en gras
250 g (2 tasses) de farine tout usage, séparés en deux.
3 cuillères à café de levure chimique
2 cuillères à soupe d'huile ou de beurre fondu
Portuguese
Muffins de Queijo Vegetal (12 peças)
2 ovos batidos.
1/2 xícara de abobrinha em cubos
1/2 xícara de feijão em lata
1/2 xícara de milho doce
1 colher de chá de sal, pimenta, alho, ervas secas, etc, a gosto.
1 xícara de queijo ralado (usei queijo Edam & Tilsiter)
1 xícara (250 ml) de leite desnatado
250 g (2 xícaras) de farinha de trigo, separados ao meio.
3 colheres de chá de fermento em pó
2 colheres de sopa de óleo ou manteiga derretida
Tempo de cozimento: 25 minutos a 200 ° C forno pré-aquecido.
Spanish
Muffins de queso y verduras (hace 12 piezas)
2 huevos batidos
1/2 taza de calabacín cortado en cubitos
1/2 taza de frijoles enlatados
1/2 taza de maíz dulce
1 cucharadita de sal, pimienta, ajo, hierbas secas, etc. al gusto.
1 taza de queso rallado (usé queso Edam y Tilsiter)
1 taza (250 ml) de leche baja en grasa
250 g (2 tazas) de harina para todo uso, separadas por la mitad.
3 cucharaditas de levadura en polvo
2 cucharadas de aceite o mantequilla derretida
Italian
Muffin al formaggio vegetale (per 12 pezzi)
2 uova, sbattute.
1/2 tazza di zucchine a dadini
1/2 tazza di fagioli in scatola
1/2 tazza di mais dolce
1 cucchiaino di sale, pepe, aglio, erbe secche, ecc. A piacere.
1 tazza di formaggio grattugiato (ho usato il formaggio Edam e Tilsiter)
1 tazza (250 ml) di latte magro
250 g (2 tazze) di farina per tutti gli usi, separati a metà.
3 cucchiaini di lievito per dolci
2 cucchiai di olio o burro fuso
Music: Arms of Heaven - Aakash Gandhi - YouTube Audio