Try this Blueberry & Cream Cheese Muffins recipe, or contribute your own.
Suggest a better description1. Line a muffin pan with wrappers; preheat oven to 400°F. Melt butter in a medium nonstick pan over low heat. Remove from heat; whisk in the oil, yogurt, vanilla, and eggs. Sift flour and baking powder into a large bowl, stir in the sugar and salt, then make a well in the middle.
2. Pour the yogurt mixture into flour well. Lightly fold the dry ingredients into the wet using a rubber spatula until the mixture has just come together. Pour in the blueberries, working them into the batter with the bare minimum of stirring. (the mixture will still look lumpy.)
3. Spoon half the batter into the prepared baking cups. The dot about 1/2 tsp. of the cream cheese on top of the batter in each half-filled muffin cup. Add remaining batter, then another 1/2 tsp. of cream cheese on each muffin. Bake the muffins for 18 to 20 minutes, or until golden. Let cool in the pan for 10 minutes, then transfer to a rack and let cool completely.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 376 | ||
Calories from Fat: 151 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 136mg | 42 % | |
Sodium 147.6mg | 5 % | |
Potassium 175.4mg | 5 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 46.2g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 376
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