Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, stuffed blueberry muffins. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Stuffed blueberry muffins is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Stuffed blueberry muffins is something that I’ve loved my whole life.
How To Store & Freeze Blueberry Muffins. Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stuffed blueberry muffins using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed blueberry muffins:
- Make ready 2 cups flour
- Make ready 1 cup sugar
- Make ready 2 eggs
- Take 1/2 teaspoon salt
- Make ready 1/2 cup vegetable oil
- Take 1 cup sour cream
- Take 1 tablespoon vanilla
- Take 1 teaspoon baking soda
- Take 1 teaspoon white vinegar
- Take 1 cup fresh blueberries (toss in flour lightly so they don’t sink to the bottom of the muffins like mine did)
- Prepare Filling:
- Take 4 oz room temperature cream cheese
- Take 3 tbsp sugar
These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an. These homemade blueberry muffins are light, fluffy, and PACKED with blueberries!
Instructions to make Stuffed blueberry muffins:
- Preheat oven to 350 and lightly grease your muffin tins.
- Mix eggs, sugar and oil until smooth. Then add in vanilla, baking soda, vinegar and salt.
- 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.
They're an all-time favorite, perfect for weekend brunches and grab-and-go breakfast. Healthy blueberry oatmeal muffins that you can feel good about eating! Made with a mix of almond and oat flour. Dairy free, gluten free and packed with nutritious ingredients! These Blueberry Muffins and Chocolate Chip Muffins are always best consumed on the day they are made.
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