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Lemon-Blueberry Jam Muffins
Lemon-Blueberry Jam Muffins

Lemon-Blueberry Jam Muffins

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Cook Minutes 1 Hr 6 Min
Prep : 20 Min Cook: 46 Min
Our Lemon-Blueberry Jam Muffins are a tribute to fresh summer flavours! But be warned: If you set these Lemon-Blueberry Jam Muffins out for breakfast or brunch, they're sure to disappear in a matter of minutes.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups blueberries, divided
1 cup plus 2 Tbsp. sugar, divided
Zest and 1 Tbsp. juice from 1 lemon, divided
2 cups flour
1-1/2 tsp. Magic Baking Powder
2 eggs
1/2 cup milk
1/4 cup butter, melted
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut into 1/4-inch cubes
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How do I make it ?
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Step 1
Toss 1 cup blueberries with 1 Tbsp. sugar and 1/4 tsp. lemon zest in saucepan; cook on medium heat 5 min. or until slightly thickened, stirring frequently while using back of spoon to gently crush berries. Spoon into small bowl; cool completely.
Step 2
Heat oven to 375ºF. Reserve 1 Tbsp. of the remaining sugar for later use. Combine remaining sugar with flour and baking powder in large bowl. Whisk eggs, milk, butter and lemon juice until blended. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in cream cheese and remaining blueberries.
Step 3
Spoon 1 Tbsp. batter into each of 12 paper-lined muffin cups. Top each with 1/2 tsp. blueberry mixture; swirl gently with toothpick. Cover with layers of remaining batter and blueberry mixture; swirl gently.
Step 4
Combine remaining lemon zest and reserved sugar; sprinkle over batter.
Step 5
Bake 23 to 26 min. or until toothpick inserted in centres comes out clean and tops of muffins are golden brown. Cool 5 min. Remove muffins from pan to wire rack; cool completely.
Kraft Kitchen Tips!
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Substitute
Prepare using your favourite berries, such as blackberries or raspberries.
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How to Store
Store cooled muffins in airtight container at room temperature up to 2 days.
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Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 5 g
25 %
Cholesterol 55 mg
Sodium 130 mg
5 %
Carbohydrate 41 g
Fibre 1 g
Sugars 24 g
Protein 4 g
Vitamin A
4 %
Vitamin C
8 %
Calcium
4 %
Iron
8 %
Servings
12 servings, 1 muffin each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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