What’s better than warm blueberry muffins? Blueberry Muffins filled and topped with whipped cream! Celebrate National Blueberry Muffin Day with this cool summer recipe.
Homemade Blueberry Muffins
2 cups flour
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. Baking Powder
1/4 tsp. salt
(1/2 of 250-g pkg.) Cream Cheese, room temperature
2 eggs
1/2 cup milk
1/4 cup butter, melted
1-1/2 cups fresh or frozen blueberries
Whipped cream
Powdered Sugar
Instructions
Heat oven to 375ºF.
- Combine flour, 3/4 cup sugar, baking powder and salt in large bowl. Beat cream cheese with mixer in separate bowl until blended. Add eggs, milk and butter; stir until combined. Add dry ingredients; stir just until moistened. Fold in blueberries (batter will be lumpy).
- Spoon into 12 paper-lined muffin cups. Sprinkle with remaining sugar; bake 20 to 25 min. or until toothpick inserted in centers comes out clean.
- Cool in pan 5 min. before removing from pan and cool in freezer for 10 minutes.
- Make a small hole in the center of each cupcake with an apple corer*
- Fill the center of the cupcakes with whipped cream spreading over the top of each cupcake. Garnish with a few fresh blueberries and a dusting of powdered sugar.
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