25 sweet blueberry cream cheese Recipes

all-purpose flour, chopped pecans, margarine, melted, blueberries, white sugar, cornstarch, lemon juice, cream cheese, softened, sweetened condensed milk, lemon juice

half-and-half or 5 cups light cream, sugar, beaten eggs, cream cheese (neufchatel) or 3 (8 oz) packages low-fat , softened (neufchatel), shredded lemon , rind of, lemon juice, vanilla, fresh blueberries (optional) or nectarines (optional) or dark sweet cherry (optional)

reduced-fat cream cheese, at room temperature (neufchatel), low-fat vanilla yogurt, drained, honey, freshly grated lemon zest, fresh blueberries (when in season and sweet) or 2 cups raspberries (when in season and sweet), fresh mint (garnish )

macadamias , crushed in blender, flour, brown sugar , firmly packed, sweet butter, softened, cream cheese, softened, vanilla extract, sugar, eggs, room temp, sour cream, sugar, vanilla extract, fresh blueberries, cornstarch, cold water

whole grain honey graham crackers, crushed, light brown sugar, butter or 1/4 cup margarine, melted, cream cheese, softened, sour cream, granulated sugar, eggs, slightly beaten, bottled lemon juice, your favorite fruit pie filling , apple, cherry, blueberry (chilled)

butter, sweet,softened, cream cheese, softened, sugar, vanilla, flour, blueberries, strawberries, ripe,hulled halved

sweet pastry dough, mascarpone cheese (about 8 oz), well-chilled heavy cream, sugar, strawberries, raspberries, blueberries, blackberries, sweet orange marmalade, dark berry liqueur such as blueberry , blackberry, or cassis

cream cheese, softened, sugar, brandy extract (optional), instant coffee , dissolved in 1 tbsp. warm water, semi-sweet chocolate baking square, shaved, divided, fresh mixed berry (strawberries, raspberries, or even better, mixed with blueberries)

unbleached all purpose flour, baking powder, salt, unsalted butter, room temperature, sugar, vanilla extract, almond extract, whole milk (do not use low-fat or nonfat), egg whites (about 2 1/3 cups), room temperature, kahlua or other coffee liqueur, water, instant espresso powder or coffee powder, cream cheese, room temperature, powdered sugar, chilled whipping cream, sweet marsala, vanilla extract, semisweet chocolate, chopped, assorted berries (such as raspberries, blueberries, blackberries and strawberries), fresh mint sprigs, mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries), sugar

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

low-fat cream cheese, softened, non-fat sour cream, powdered sugar, vanilla, apricot preserves, chopped oranges, raspberries, blueberries, orange juice, chopped fresh mint, easy sweet crepes (recipe included), egg, liquid egg substitute (if not handy, use an additional 2 egg whites), egg whites, orange juice, skim milk, creamery butter, melted, all purpose flour, whole-wheat flour, sugar, salt, vanilla

all-purpose flour, cornmeal, salt, sugar, cold unsalted butter, diced, sour cream, water, monterey jack cheese, shredded, mozzarella cheese, shredded, basil leaves , roughly torn, tomatoes, sliced, blueberries, raspberries, sugar (depending on sweetness of berries), softened butter, sugar, for sprinkling

cream cheese, softened, powdered sugar, cornstarch, divided, whole egg, separated, sugar, divided, vanilla (can use almond), pie crust (purchased or home-made), fruit (sliced plums, peaches, apricots or blackberries, blueberries, or raspberries)

fresh blueberries, divided, riesling or other slightly sweet white wine, maple syrup, fresh lime juice, less-fat cream cheese, powdered sugar, grated lime rind, vanilla extract, fat-free sour cream, grated whole nutmeg (optional)

part-skim ricotta cheese, pure vanilla extract, heavy whipping cream, heavy whipping cream, powdered sugar, ground cinnamon, fresh blueberries (dry pint, about 1 cup), fresh strawberries, hulled, quartered (about 3 cups), sugar, fresh lime juice, chopped pecans or 4 tbsp chopped hazelnuts or 4 tbsp sliced almonds, toasted

unsalted butter, best-quality semi-sweet chocolate chips (think ghiradelli s), sugar, dark cocoa, mascarpone cheese, softened, eggs, vanilla extract, all-purpose flour, fine salt, best-quality semi-sweet chocolate chips, frozen blueberries, sugar, heavy cream, unsalted butter

eggs, whole milk, salt and freshly ground black pepper, olive oil, provolone cheese, italian sausage links, sweet and cooked, onion , caramelized, red pepper, chopped and sauteed, eggs, milk, salt and freshly ground black pepper, olive oil, feta cheese, fresh tomatoes, chopped, fresh baby spinach, cooked, eggs, milk, imitation vanilla extract, cinnamon, butter, texas style bread, softened cream cheese, fresh strawberries , blueberries, and banana , use thawed frozen berries if fresh is unavailable, powdered sugar, cream

butter, softened, sugar, king arthur unbleached all-purpose flour, vanilla or white chips, cream cheese, softened, heavy whipping cream, unsweetened pineapple chunks, sugar, cornstarch, lemon juice, fresh rainier cherries, pitted and halved, fresh dark sweet cherries, pitted and halved, kiwifruit, peeled and sliced, fresh blueberries