39 lemon blueberry cream muffins Recipes

blueberries, flour, sugar, baking powder, cream cheese, salt, lemon juice, vanilla, milk, melted butter, eggs

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

reduced-fat biscuit/baking mix, sugar, divided, egg, reduced-fat sour cream, fresh or frozen blueberries, grated lemon peel

egg whites, at room temperature (from about 1 dozen eggs), cream of tartar, salt, sugar, cake flour, pure vanilla extract, lemon , zest of, freshly grated, frozen blueberries(can use fresh also ), glaze, lemon juice, sugar

fresh blueberries, all-purpose flour, divided, sugar, baking powder, baking soda, salt, cream cheese , cut into cubes, lemon juice, vanilla extract, butter or 1/4 cup margarine (melted), milk, eggs

cake flour, granulated sugar, baking powder, baking soda, salt, cream cheese, cut in cubes, lemon juice, vanilla extract, whole eggs, melted butter, hot , about 175, milk, blueberries, paper baking cups

bisquick heart smart mix, sugar, egg substitute, vanilla, fat free sour cream, fresh blueberries, can use frozen, sugar, lemon peel, grated

blueberry muffin mix, cream cheese, softened, almond extract, granulated sugar, lemon juice, egg, butter, melted, flour, granulated sugar, chopped nuts, cinnamon

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

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 )

duncan hines bakery style blueberry muffin mix, butter or 1/4 cup margarine, pecans, finely chopped, cream cheese, softened, sugar, egg, lemon juice, lemon , rind of, grated

crisco no-stick cooking spray, martha white blueberry muffin mix, water, sour cream, egg, lemon juice, grated lemon peel, martha white all-purpose flour, brown sugar, butter, melted

eggs, oil, heavy cream, vanilla whey protein powder, baking powder, low calorie sweetener, cinnamon, lemon rind, orange rind, blueberries, cream cheese, cut into 9 small cubes

quick-cooking oats, low-carbohydrate baking mix (i.e. -- atkins baking mix), splenda sugar blend for baking (granulated), baking powder, salt, eggs, heavy cream, water, butter, melted, grated lemon peel, vanilla extract, blueberries (if using frozen do not thaw before adding to the batter), quick-cooking oats, splenda brown sugar blend, butter, softened

egg whites (from about 1 dozen eggs), at room temperature, cream of tartar, salt, sugar, cake flour, pure vanilla extract, lemon , zest freshly grated, fresh or frozen blueberries, lemon juice, sugar

eggs, canola oil, unsweetened applesauce, vanilla, lemon zest, light sour cream, flour, whole wheat flour, splenda sugar substitute, salt, baking soda, baking powder, blueberries

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.

egg whites, at room temperature (from about 1 dozen eggs), cream of tartar, salt, sugar, cake flour, pure vanilla extract, lemon , zest of, freshly grated, frozen blueberries (can use fresh also ), lemon juice, sugar