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

Blueberry Mascarpone Muffins

My Blueberry Mascarpone Muffins are extra creamy and perfect for breakfast, brunch or an afternoon snack!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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