Pineapple-Blueberry Muffins with Cream Cheese Filling
From shine 17 years ago
- 35 minutes to make
- Serves 12
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! See less
Ingredients
- cream cheese Filling: shopping list
- 8 ounces cream cheese shopping list
- 1/4 cup powdered sugar shopping list
- Muffins shopping list
- 2 cups unbleached all-purpose flour shopping list
- 1 1/2 cup sugar shopping list
- 2 eggs shopping list
- 16 ounces crushed pineapple shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon vanilla extract (Indonesian works well) shopping list
- 1/2 teaspoon salt shopping list
- 16 ounces of fresh or frozen blueberries shopping list
How to make it
- In a small bowl, combine the cream cheese with the powdered sugar using a fork. Set aside
- Preheat Oven to 350°
- 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 :-)
- spray a muffin pan with cooking spray
- fill the cups two thirds full with batter
- add about one tablespoon of the cream cheese to each muffin cup, gently pressing it in until just covered.
- Bake 30 to 35 minutes. Remove from oven, let cool 10 minutes before turning out onto a cooling rack
The Rating
Reviewed by 14 people-
This recipe looks yummy, easy to make and different than most of the muffin recipes I have seen. Definately going to try it tomorrow! Thanks for sharing.
jennyuttam
in Wanneroo loved it
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These look really delicious, Ray sweetie - can't wait to make and taste them. Thank you very much. Here's my 5.....*hugs* Vickie
lunasea
in Orlando loved it
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The blueberries are now in season. This will be the recipe to make. I can't wait. Thank you for the great recipe. L.
lasaf
in St. Paul loved it
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