Blueberry-Almond Crème Muffins

Start with easy Pillsbury® Grands!® Flaky Layers buttermilk biscuts for breakfast muffins with surprise layers of sweet cream cheese and blueberry preserves.

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Servings 8

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( 74 ) Ratings

74 Ratings

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Bake-Off® Contest 44, 2010

Cynthia Bowser

Jonesborough, Tennessee

ingredients 8
Prep Time 30 min
Total Time 1 hr 25 min

Ingredients

4: oz cream cheese (half of 8-oz package), softened

1/2: cup sugar

1/4: teaspoon McCormick® Pure Almond Extract

1/4: teaspoon McCormick® Pure Vanilla extract

1/2: cup Fisher® Chef’s Naturals® Blanched Slivered Almonds, finely chopped

1: can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits (8 biscuits)

3: tablespoons LAND O LAKES® Unsalted or Salted Butter, melted

1/4: cup Smucker's® Blueberry Preserves

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Directions

1 Heat oven to 350°F. Generously spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
2 In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.
3 In medium shallow bowl, mix almonds and remaining 1/4 cup sugar.
4 Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Brush 1 layer with melted butter. Firmly press layer, butter side down, into almond mixture, coating evenly. Place layer, almond side down, in bottom and up side of muffin cup. Fill with 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer; press edges of layers together. Spoon 1/2 tablespoon of the preserves onto middle of second layer. Brush third biscuit layer with melted butter; firmly press, butter side down, into almond mixture. Place third layer, almond side up, on second layer; press edge of third layer into edge of second layer.
5 Repeat with remaining biscuits, refrigerating biscuits if dough becomes too soft to separate. Sprinkle any remaining almond mixture onto tops of biscuits.
6 Bake 17 to 27 minutes or until golden brown. Cool in pan 10 minutes. Remove muffins from pan to cooling rack. Cool 15 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 400
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 8g, 8% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 25mg; 25%;
Sodium: 590mg; 590%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 1g 1% Sugars 22g 22% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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BakerGirlRocks

report Posted Mar. 5, 2011 12:23 AM

We Loved These! This recipe is going to the front of my recipe box! They bake up beautifully and the flavors are very complimentary. If you love blueberry muffins, you have to try these!

jyoti19

report Posted Dec. 25, 2010 11:07 AM

I tried this, it was greasy. Will not make it again

kkoekkoek

report Posted Oct. 26, 2010 10:33 AM

My husband and co-worker love these muffins!! You definetly want to serve them warm!

byugirl

report Posted Apr. 28, 2010 6:59 PM

Wow! These muffins are absolutely delicious and a favorite in our family. My kids and husband went crazy for these and we ate the entire batch. The combination of the crunchy almonds, sweet cream cheese filling, blueberry jam, and the buttery goodness of the biscuits make it perfection. My daughter told me today that she is craving them again so I had to go to the store to buy some more biscuits!

gibsongirl14

report Posted Apr. 25, 2010 1:01 PM

Made these to take to brunch & they were a hit. The biggest problem with this recipe is that ONE muffin is 400 calories & 21g of fat, which is a whole day's serving. I'll keep the recipe but realize I won't be making it very often.