Pineapple-blueberry Muffins With Cream Cheese Fill... |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These muffins are delicious and VERY easy to make. I use giant muffin pans to make these muffins. If you're using small muffin pans, you may want to adjust the amount of cream cheese that you put in each muffin, and watch the cooking time. Read more . I hope you enjoy these as much as I have in experimenting to create them! Ingredients:
cream cheese filling |
8 ounces cream cheese |
1/4 cup powdered sugar |
muffins |
2 cups unbleached all-purpose flour |
1 1/2 cup sugar |
2 eggs |
16 ounces crushed pineapple |
2 teaspoons baking soda |
1 teaspoon vanilla extract (indonesian works well) |
1/2 teaspoon salt |
16 ounces of fresh or frozen blueberries |
Directions:
1. In a small bowl, combine the cream cheese with the powdered sugar using a fork. Set aside
2. Preheat Oven to 350°
3. In a large mixing bowl combine all of the ingredients for the muffins except for the blueberries if frozen. If the blueberries are frozen, keep them frozen until just before adding them to the batter, and gently fold them in - otherwise you will have green muffins :-)
4. spray a muffin pan with cooking spray
5. fill the cups two thirds full with batter
6. add about one tablespoon of the cream cheese to each muffin cup, gently pressing it in until just covered.
7. Bake 30 to 35 minutes. Remove from oven, let cool 10 minutes before turning out onto a cooling rack
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