Blueberry-Almond Crème Muffins

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Prep Time: 30 Min
Total Time: 1 Hr 25 Min
Makes: 8 muffins

NUTRITION INFORMATION:
1 Muffin: Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 590mg; Total Carbohydrate 47g (Dietary Fiber 1g, Sugars 22g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 8

Ingredients

  • 4 oz cream cheese (half of 8-oz package), softened
  • 1/2 cup sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla
  • 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

Preparation

Step 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. 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.

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