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Blueberry-Almond Crème Muffins

Blueberry-Almond Crème Muffins
  • Prep 30 min
  • Total 1 hr 25 min
  • Ingredients 8
  • Servings 8
Start with easy Pillsbury™ Grands!™ Flaky Layers Buttermilk biscuts for breakfast muffins with surprise layers of sweet cream cheese and blueberry preserves.
Updated October 3, 2016
Make With
Make With
Pillsbury Biscuits
Bake-Off® Contest 44, 2010
Bake-Off® Contest 44, 2010
Cynthia Bowser
Jonesborough, Tennessee

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
  • 3 tablespoons unsalted or salted butter, melted
  • 1/4 cup blueberry preserves

Steps

  • 1
    Heat oven to 350°F. Generously spray 8 regular-size muffin cups (2 3/4 x 1 1/4 inches) with 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 Facts

Serving Size: 1 Muffin
Calories
390
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
510mg
21%
Potassium
90mg
3%
Total Carbohydrate
48g
16%
Dietary Fiber
1g
7%
Sugars
23g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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