Blueberry-Almond Crème Muffins

(76)
20 reviews.
  • 30 min prep time
  • 1 hr 25 min total time
  • 8 ingredients
  • 8 servings

Ingredients

4
oz cream cheese (half of 8-oz package), softened
1/2
cup sugar
1/4
teaspoon pure almond extract
1/4
teaspoon pure vanilla extract
1/2
cup blanched slivered almonds, finely chopped
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
3
tablespoons unsalted or salted butter, melted
1/4
cup blueberry preserves

Directions

  1. 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. 2 In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.
  3. 3 In medium shallow bowl, mix almonds and remaining 1/4 cup sugar.
  4. 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. 5 Repeat with remaining biscuits, refrigerating biscuits if dough becomes too soft to separate. Sprinkle any remaining almond mixture onto tops of biscuits.
  6. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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