137 blueberry muffins with cream Recipes

blueberry sour cream tea ring, hands-on time : 15 minutes, total time : 1 hour, streusel, brown sugar, chopped pecans, ground cinnamon, cake, duncan hines 100% whole grain wild maine blueberry muffin mix, sour cream, eggs, water, glaze, duncan hines creamy home-style classic vanilla frosting

nectarines, peeled and sliced, sugar, all-purpose flour, butter, blueberry muffin batter, vanilla ice cream

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish )

cream cheese filling, cream cheese, powdered sugar, muffins, unbleached all-purpose flour, sugar, eggs, crushed pineapple, baking soda, vanilla extract (indonesian works well), salt, fresh or frozen blueberries

eggs, sour cream, sugar, milk, lemon zest , 1 whole lemon, lemon juice, all-purpose flour, salt, baking soda, baking powder, fresh blueberries

flour (for best results use cake ), sugar, baking powder, baking soda, salt, cream cheese, cubed, lemon juice, vanilla extract, whole eggs, melted butter, milk, blueberries

all-purpose flour, sugar, baking powder, salt, eggs, milk, butter, melted, frozen blueberries, all-purpose flour, lemon-cream cheese glaze, garnish: lemon zest

butter or 6 tbsp margarine, sugar, eggs, flour, salt, baking powder, buttermilk, cream cheese, softened, blueberries

all-purpose flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, frozen blueberries, all-purpose flour, butter, softened, reduced-fat cream cheese, softened, low-fat milk, eggs, vanilla extract, sugar

all-purpose flour, baking powder, baking soda, salt, unsalted butter (1 1/4 stick), softened, sugar, eggs, plain yogurt, grated lemon peel, blueberries, flour (if using defrosted frozen berries), adjust the oven rack to the middle-lower part of the oven. preheat oven to 375of., whisk together the flour , baking powder, baking soda, and salt and set aside., in a large mixing bowl, cream butter and sugar together, beating until fluffy. add eggs 1 at a time, beating until incorporated after each one. beat in the grated lemon peel., beat in 1 half of the dry ingredients until just incorporated. beat in 1 third of the yogurt. beat in half of the remaining dry ingredients. beat in a second third of the yogurt. beat in the remaining dry ingredients and then the remaining yogurt. again be careful to beat until just incorporated. do not over beat. fold in the berries. if you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour., use a standard 12-muffin muffin pan. coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. or use 1 of those convenient vegetable oil sprays. distribute the muffin dough equally among the cups. bake until muffins are golden brown, about 25 to 30 minutes. test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. set on wire rack to cool for 5 minutes. remove muffins from the tin and serve slightly warm.

duncan hines blueberry muffin mix, brown sugar, walnuts, chopped, cinnamon, eggs, sour cream, water, sugar, milk

duncan hines 100% whole grain wild maine blueberry muffin mix, sour cream, milk, eggs, blueberry preserves, duncan hines creamy home-style classic vanilla frosting

unbleached all-purpose flour (10 oz), baking powder, table salt, egg, granulated sugar (7 oz), unsalted butter , melted and cooled slightly, sour cream (10 oz), frozen blueberries , preferably wild, variation--cinnamon-sugar-dipped blueberry muffins : see step five, granulated sugar, ground cinnamon, unsalted butter, variation--ginger-glazed or lemon-glazed blueberry muffins: see step 5 and 6, lemon zest or grated fresh ginger, granulated sugar, lemon juice

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.

all-purpose flour, cornmeal, baking powder, baking soda, salt, egg, beaten, sour cream, thawed frozen unsweetened apple juice concentrate, fresh blueberries (not thawed ) or 1 1/2 cups frozen blueberries (not thawed), cream cheese, no-sugar-added blueberry spread

bisquick, sour cream, sugar, egg, blueberries, melted butter

sugar, vegetable oil, unsalted butter, melted, eggs, pure vanilla extract, lemon extract, pure orange extract, all-purpose flour (approx .), baking powder, baking soda, salt, buttermilk, sour cream, semi-frozen blueberries, sugar, for dusting tops

self rising flour, flax seed meal, sugar, fat free cream cheese, cubed, lemon juice, vanilla extract, whole eggs, melted butter, low-fat milk, blueberries, walnuts