Blueberry Cream Muffins

• porcje: 6 servings
• czas aktywny: 25 minutes
• całkowity czas: 50 minutes

Składniki

1 3/4 cup(s) all-purpose flour

3/4 cup(s) granulated sugar

3/4 teaspoon(s) baking soda

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) salt

1 cup(s) plain or vanilla yogurt

6 tablespoon(s) butter, melted (no substitutions)

1 large egg

1/2 teaspoon(s) almond extract

2 tablespoon(s) half and half, heavy cream, evaporated milk, or milk

FILLING

8 ounce(s) Neufchatel or cream cheese, room temp.

1/4 teaspoon(s) almond extract

1/2 cup(s) powdered sugar

- blueberry preserves (or jam of your choice)

Wskazówki

Preheat oven to 350 degrees F. Coat the muffin tin with nonstick spray or line it with paper muffin cups. In a bowl, combine softened cream cheese, almond extract, and powdered sugar. Set aside.

In a large bowl, whisk together yogurt, melted butter, egg, almond extract, and half and half. Set aside.

In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.

Stir dry ingredients into the yogurt mixture.

Stir just until moistened.

Spoon batter into prepared muffin cups filling half full.

Top each batter-filled cup with about 2 teaspoons of cream cheese mixture and 1 tsp of preserves.

Top with the remaining batter.

Bake in preheated oven for about 25 minutes or until toothpick comes out clean and tops are golden. Standard-size Muffins: about 20 minutes Mini loaf pan: about 35-40 minutes Standard loaf pan: 50-60 minutes