How To make Blueberry Cream Cheese Muffins
2 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1 pn Salt
3 oz Cream cheese
cubed
2 ts Lemon juice
2 ts Vanilla extract
2 Whole eggs
4 tb Hot melted butter :
160 180F
1/2 c Milk
1 c Blueberries
Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line the cups of a muffin tin with 12
paper liners. Set aside. Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside. Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.) Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes. Makes 12 muffins. Recipe By : "The Food Processor", San Francisco Chronicle From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
How To make Blueberry Cream Cheese Muffins's Videos
Blueberry Cream Cheese Muffins
These muffins are filled with cream cheese and blueberries. Use ripe blueberries and they will taste so good with cream cheese. Thanks for watching!
Ingredients for 12 standard size muffins
Muffins
1.5 cups (205 g) all-purpose flour
2 teaspoons (8 g) baking powder
1/2 teaspoon (3 g) salt
½ cup (113g) unsalted butter, room temperature
¾ cups (150 g) sugar
2 large eggs (100-110 g)
¾ cup (180 ml) of milk
1 teaspoon vanilla extract
Cream Cheese Filling
3/4 cup (6 oz/ 170 g) cream cheese, room temperature soft
3 tablespoons (38 g) sugar
4 teaspoons (20 ml) milk
1 cup ripe blueberries (so they are sweet)
1. Preheat oven at 375°F (190°C).
2. In a bowl, sift and combine together flour, baking powder, salt and set aside.
3. In another bowl, soften the cream cheese with a spoon, and then add sugar and milk. Mix until combined. Set aside.
4. With an electric mixer, cream the butter on medium high speed for 1-2 minutes.
5. Gradually add sugar and beat until the mixture is combined, stopping to scrape the sides of the bowl, if needed.
6. Add the room temperature eggs, one at a time, and continue to mix until combined.
7. Add the dry ingredients in 2-3 batches, alternating with milk and vanilla extract, and mix until fully incorporated.
8. Transfer a medium scoop of batter into the baking pan cavities. Add 1 tablespoon of cream cheese mixture and some blueberries. Cover up with more batter on top and the blueberries.
9. Bake at 375°F for 25-30 minutes, depending on your oven.
10. Transfer cupcakes from the pans to the cooling rack to cool down.
11. Serve and enjoy!
TIP: If you forgot to take out the cream cheese from the fridge, just microwave it for a few seconds until soft (without the aluminum wrapper in a heat proof bowl).
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Blueberry Muffins with only 8 ingredients
Get the Recipe:
⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Blueberry & Cream Cheese Muffin I Blueberry Cream Cheese Muffins I Blueberry Muffins
Upgrade your blueberry muffins by adding this easy yet decadent cream cheese filling. This Blueberry & Cream Cheese Muffin is the perfect spring breakfast that your family can enjoy. Empress your guests with this delicious Blueberry Cream Cheese Muffins Recipe as a snack for your parties. Don't forget to like and subscribe as this motivates and inspires me to create more recipe videos. Thanks for supporting my channel. Enjoy!
BLUEBERRY & CREAM CHEESE MUFFIN
Ingredients:
-2 cups flour
-1/2 tsp salt
-2 tsp baking powder
-2 eggs
-1 tsp vanilla extract
-1 cup sugar
-1/2 cup butter
-1/2 cup warm milk
-1/4 cup plain or vanilla yoghurt
-1 tbsp lemon juice
-8 0z blueberries + 1 tbsp flour
Cream Cheese Filling:
-8 oz cream cheese
-1/4 cup sugar
Procedure:
Pre-heat the oven to 400 degrees F. Prepare muffin tin by adding paper liners. This recipe yields 12 big muffins.
Sift the flour, salt and baking powder, mix well. In a separate bowl, cream the butter and sugar, add the eggs gradually and mix until incorporated. Mix the warm milk and yoghurt until yoghurt is dissolved, add into the butter mixture, mix until combined. If the mixture is not dissolved enough, you may reheat it in the microwave (make sure to use a glass mixing bowl) for about 20-30 seconds. Add the wet into the dry ingredients. Stir until combined, do not overmix, a little lumpy batter is okay. In another bowl, add blueberries with 1 tbsp flour, give it a toss until the blueberries are coated nicely. Add the blueberries into the batter mixture, fold in blueberries.
To prepare the cream cheese filling, add the ¼ cup of sugar into the softened cream cheese and cream together until softened.
Scoop the muffin batter into each muffin liner, fill each one about 2/3 of the way full. Add about 1-2 tbsp cream cheese filling and top with another scoop of muffin batter. Top with 2-3 blueberries on top of each muffin batter. Bake at 400 degrees F for 18-22 minutes or until lightly golden. Cool before removing from pan, serve and enjoy!
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BLUEBERRY CREAM CHEESE MUFFINS
BLUEBERRY CREAM CHEESE MUFFINS
#Blueberrymuffins #Blueberrycreamcheesemuffins #muffins
Ingredients
Preheated Oven
180°c
25 to 27 minutes
DRY INGREDIENTS
1/2 Cup All purpose flour
1/2 Cup cake flour
1/2 cup Granulated Sugar
1tsp Baking powder
1 tsp salt
WET INGREDIENTS
1 egg
1/4 cup oil
1/4 blueberry yoghurt or plain /vanilla
1/3 cup milk
1 cup blueberries
1/2 cup cream cheese
ブルーベリー&チーズマフィンの作り方 Blueberry & Cream cheese Muffin|HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
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ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪
ーーーーーー
おはようございます????動画を見ていただきありがとうございます♪
今日はバターをたっぷり使った、冷めてもおいしい
リッチなマフィンのレシピです。
味のアクセントに、冷凍ブルーベリーとクリームチーズを入れて
見た目も豪華なマフィンにしてみました^^
今回のマフィンのコツは、バターとグラニュー糖、卵をしっかりと
混ぜ合わせること。
ここが足りないと固い食感のマフィンになってしまいます。
そのために、材料 特にバターと卵は必ず常温に戻しておいてください^^
またベーキングパウダーの入っているレシピは、
水分と混ざると反応が始まっていくので
トッピングもなるべく手早くできるように
あらかじめ乗せやすいようにセットしておくといいです^^
キノコ型に盛り上がったマフィンは見た目で驚かれること間違いなし!笑
生地量はこれくらいあるとちゃんときのこみたいに仕上がります。
紙のマフィンカップではキノコ型にできませんが、
この量なら10個分くらい作れると思います(焼き時間はもっと短くなります)
▷材料(マフィン6個分)
無塩バター 100g
グラニュー糖 100g
卵 2個
薄力粉 220g
ベーキングパウダー 6g
ヨーグルト 50g
生クリーム 50ml
冷凍ブルーベリー 50g~
クリームチーズ 100g~
▷Ingredients:
100g unsalted butter
100g sugar
2 eggs
220g cake flour
6g baking powder
50g non-sugar yogurt
50ml heavy cream
50g ~ frozen blueberries
100g ~ cream cheese
▶作り方:
1.バターと卵は予め室温に戻しておく。
ヨーグルトと生クリームをあわせておく。
クリームチーズは18個に分けて冷やしておく。
オーブンを180℃に予熱しておく。
2.無塩バター100gとグラニュー糖100gを白っぽくなるまでよくすり混ぜる。
3.溶いた全卵2個を少なくとも3回以上に分けて加え、その都度よく混ぜる。
4.薄力粉220gの半分をふるって加えてさっくり混ぜる。(粉が多少残っている状態)
5.無糖ヨーグルト50gと生クリーム50mlを混ぜたものを半分加えてさっくり混ぜる。
6.薄力粉の残り半分、ベーキングパウダー6gをふるって加え、さっくり混ぜる。
7.ヨーグルトの残り半分を加えて粉が見えなくなるまでさっくり混ぜる。
8.マフィンカップにグラシン紙を敷いて、スプーン1杯程度入れる。
クリームチーズ、ブルーベリーを入れて、マフィン生地で覆う。
上に来たトッピングは押し込むようにして乗せる。
9.180℃に予熱したオーブンで30分~焼く。
竹串でチェックして生地がついてこなければ焼き上がり。
まずは作った人の特権!焼き立てを食べてみてください~^^
ーーーーーー
よく頂く質問などについて。
Q.バターは無塩ですか?有塩ですか?
お菓子には基本的に無塩バターのみ使用しています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか?
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
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▷Youtube:
▷instagram:
もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローしてください。
▷Twitter:
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[Eng Sub] 블루베리 크림치즈 머핀만들기(with Cream cheese)/Blueberry muffins recipe/cream cheese muffins/ASMR/홈베이킹
안녕하세요~~^^
분 베이크입니다.
오늘은 아이들 간식으로 딱~~~!!!! 인
블루베리 머핀을 만들어 보겠습니다.
자~~!!
냉동실에 들어가 자리를 차지하고 있는
블루베리에 새로운 생명을 불어줄 때~~ 입니다~~^^
크림치즈와 블루베리로
요즘 유행하는 스타일의
조금은 투박한~
그래서 더 먹음직스러운~~
머핀을 구워볼까요~~
바쁜 아침에 식사대용으로도 뚝딱인
블루베리 크림치즈 머핀~~
시작해 볼까요~?
♥사전준비♥
* 블루베리와 크림치즈를 제외한 모든 재료를 미리 실온에 꺼내 놓아 준비합니다.
* 크림치즈를 영상처럼 손질해 준비해 놓습니다.
* 팬을 영상처럼 준비해 주세요.
* 박력분과 베이킹파우더를 섞어 체 쳐서 준비합니다.
*재료/ ingredients
(윌튼 팬 大 6개 분량)
무염버터 105g
설탕 110g
소금 1g
달걀 2개 (약 110~115g)
바닐라 익스트랙 3 ml
박력분 225g
베이킹파우더 6g
플레인 요거트 50g
생크림 65g
냉동 블루베리 80g + @
크림치즈 130g +@
1. 실온의 두어 말랑해진 버터를 가볍게 풀어 줍니다.
2. 설탕과 소금을 넣고 섞어주세요.
3. 달걀을 나눠서 섞어 주세요.
4. 바닐라익스트랙을 넣어 줍니다.
5. 미리 체쳐 놓은 가루 1/2을 섞어 주세요.
6. 요거트혼합물 1/2을 넣어 주세요.
7. 나머지 가루 1/2을 넣어 줍니다.
8. 나머지 요거트 혼합물을 넣어 주세요.
9. 반죽을 짤주머니에 담아 1/3정도 팬닝 후에
10. 블루베리와 크림치즈를 올려 줍니다.
11. 그 위로도 층층이 반죽과 블루베리,크림치즈를 올려 주세요.
12. 190도 예열한 후에, 180도에서 25~27분 정도 구워 주세요.
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
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