Dad Whats 4 Dinner

One dads attempt to make ordinary everyday food extraordinary

Blueberry Mascarpone Muffins

by 24 Comments

My Blueberry Mascarpone Muffins are extra creamy and perfect for Mother’s Day breakfast, brunch or an afternoon snack!

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

This is an easy homemade blueberry muffin recipe that uses mascarpone cheese for extra creaminess. I also had mascarpone in the fridge and needed to use it; so why not make Blueberry Mascarpone Muffins. If you do not have mascarpone, you can also substitute cream cheese.

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

I first made these muffins for my daughter’s soccer team for a morning snack after their game.

Fall soccer has already started and we have our first out-of-town tournament over Labor Day weekend. During tournament weekends we usually bring breakfast for the girls and the parents. The girls took second place in this tournament. Maybe my mini muffins slowed them down.

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

I will make these Blueberry Mascarpone Muffins again for our next tournament but maybe I will wait until after the final game when they take first place.

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

Blueberry Mascarpone Muffins

METHOD:

To make the muffins pre-heat your oven to 375°F. Line a 36 cup mini muffin pan with paper liners. You can also make regular size muffins if so line a 12 cup muffin pan.

Lightly spray the liners and the top of the pan with non-stick cooking spray. Add butter and mascarpone cheese to mixing bowl and beat on high until combined.

Scrape down the sides and add lemon zest and salt. Beat until creamy. Add the sugar to the mixture slowly, and beat well. Scrape down the sides of bowl as needed. Add and beat in eggs, one at a time.

In another small bowl whisk together the lemon juice, sour cream, and vanilla. Add slowly to mixing bowl. Beat until combined Sift flour, baking powder and baking soda in a separate bowl.

Slowly add flour to mixing bowl, (reserving about 1/4 cup). Mix on slow to combine making sure not to over-mix. Toss blueberries with reserved 1/4 cup flour mixture. Gently fold in blueberries into the muffin batter.

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

Fill each baking cup to 2/3 full and bare for 9 -13 minutes until muffins turn brown and a toothpick inserted into the center of a muffin comes out clean. (If making regular size muffins bake for 15-20 minutes)  Cool 5 minutes in the pan before turning out muffins on a cooling rack.

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

Follow me on Facebook – Pinterest – Twitter – Google + – Instagram

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

Pin It

My Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!

My Mini Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!
Print
Blueberry Mascarpone Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
My Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!
Course: Breakfast
Cuisine: American
Servings: 36 mini muffins
Author: Quinn Caudill
Ingredients
  • 6 tbsp butter, softened
  • 6 tbsp mascarpone cheese, softened (Can substitute Philadelphia cream cheese
  • 1 tsp lemon zest
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 large eggs, beaten
  • 1/3 cup sour cream
  • 1 tsp lemon juice
  • 1 tsp Rodelle vanilla
  • 2 cups King Arthur All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup fresh or frozen blueberries, drained
Instructions
  1. Pre-heat oven to 375°F
  2. Line a 36 cup mini muffin pan with paper liners. If making regular size muffins, line a 12 cup muffin pan.
  3. Lightly spray the liners and the top of the pan with non-stick cooking spray.
  4. Add butter and mascarpone cheese to mixing bowl. Beat on high until combined. Scrape sides and add lemon zest and salt.
  5. Beat until creamy.
  6. Add the sugar in slowly, and beat well. Scrape down the sides of bowl as needed.
  7. Beat until creamy.
  8. Add and beat in eggs, one at a time.
  9. In a small bowl whisk together the lemon juice, sour cream and vanilla. Add slowly to mixing bowl. Beat until combined
  10. Sift flour, baking powder and baking soda in a separate bowl.
  11. Slowly add flour to mixing bowl, (reserving about 1/4 cup). Mix on slow to combine. Do not over-mix.
  12. Toss blueberries with reserved 1/4 cup flour mix.
  13. Gently fold in blueberries into muffin batter.
  14. Fill each baking cup to 2/3 full.
  15. Bake for 9 -13 minutes until muffins turn brown and a tooth pick inserted into center of muffin comes out clean. (If making regular size muffins bake for 15-20 minutes)
  16. Cool 5 minutes in the pan before turning out muffins on a cooling rack.
Recipe Notes

-Store left-over muffins in an airtight container in the refrigerator up to 3 days.

-First published by Quinn Caudill for DadWhats4Dinner.com ©2015 updated ©2018

What is your favorite muffin?

Here are a few of my favorites:

Strawberry Sugar Muffins

Strawberry Sugar Muffins is the ultimate breakfast or dessert. The sauce is made with fresh strawberries and served over sweet sugar cookie muffin.

Sweet Potato Muffins

Sweet Potato Muffins DadWhats4Dinner.com©

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

Comments

  1. GFLife247 says

    Congrats on the second place! I love how you can make these muffins for Father’s Day too. What a sweet idea. Happy FF, and have such a fun weekend.

    Reply

  2. Jhuls says

    Congrats for being the second place. 🙂 These muffins look amazing, Quinn. I haven’t tried baking muffins with mascarpone. Happy FF.

    Reply

  3. cookingwithauntjuju.com says

    Great idea to use mascarpone in your muffins – I just happen to have an extra container (left over from my Tiramisu). Looks like a soccer tournament – congrats to your daughter. I attended many games… Happy Fiesta Friday – I will take at least two 🙂

    Reply

  6. Michelle @ Giraffes Can Bake says

    These look awesome! I love mascarpone in just about anything, not tried it in muffins though – definitely gonna have to try these ones! I think the mini muffins must have been perfect fuel for the kids, congrats on their second place!

    Thanks so much for sharing these with us at Fiesta Friday!

    Reply

    • Quinn Caudill says

      Thanks Julie.. Yeah I wish I would shown a few more blueberries in the pic, but they turned out good for being a mini muffin. Not a lot of real estate in the little treats. :))

      Reply

Trackbacks

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.