PB&J Muffins with Blueberries

PB&J Muffins

with Blueberries

55 MIN
$19.99 8-9 Servings
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

For these crowd-pleasing muffins, you'll dollop a creamy peanut butter mixture between layers of fresh blueberry muffin batter, bake them with crunchy peanuts on top, and serve them with a sweet blueberry jam butter—emulating the beloved fruity, nutty flavor combo of classic PB&J.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
PB&J Muffins with Blueberries
Title
  • ½ cup Biscuit Mix
  • 1 tsp Baking Powder
  • 2 oz Blueberry Bourbon Spread
  • 2 Tbsps Smooth Peanut Butter Spread
  • 3 oz Blueberries
  • 1 Pasture-Raised Egg
  • ½ cup Cream
  • 1 cup All-Purpose Flour
  • 5 Tbsps Light Brown Sugar
  • ¼ cup Crème Fraîche
  • 2 Tbsps Maple Syrup
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 oz Salted Butter
  • 3 Tbsps Roasted Peanuts
  • 2 tsps Honey
  • ¼ cup Sour Cream
step-by-step
instructions
Make the blueberry butter
1 Make the blueberry butter

Place an oven rack in the center of the oven; preheat to 375°F. Melt half the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the blueberry spread; whisk to combine. Refrigerate until ready to serve.

Mix the dry ingredients
2 Mix the dry ingredients

In a bowl, combine the flour, biscuit mix, warming spices, baking powder, and a pinch of salt. Whisk to combine.

Mix the wet ingredients & make the batter
3 Mix the wet ingredients & make the batter

Wash and dry the blueberries. Melt the remaining butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cream (shaking the packet before opening), sour cream, egg, maple syrup, and sugar; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until only a few white streaks remain. Gently fold in the blueberries until just combined.

Assemble the muffins
4 Assemble the muffins

Roughly chop the peanuts. In a bowl, combine the peanut butter spread, honey, and crème fraîche. Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). (If you don’t have a cupcake tin, lightly grease a 9-by-5-inch loaf pan.) Divide half the batter among the prepared tins (or loaf pan), about 1/3 of the way up. Evenly dollop with the peanut butter mixture, then top with the remaining batter. Spread into an even layer (some of the peanut butter mixture may still be visible). Top with the chopped peanuts.

Bake the muffins & serve your dish
5 Bake the muffins & serve your dish

Bake the muffins 18 to 22 minutes (or 31 to 35 minutes for a loaf pan), or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 5 minutes before serving. Serve the baked muffins with the blueberry butter. Enjoy!

Tips from Home Chefs

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PB&J Muffins

Make the blueberry butter
1 Make the blueberry butter

Place an oven rack in the center of the oven; preheat to 375°F. Melt half the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the blueberry spread; whisk to combine. Refrigerate until ready to serve.

2 Mix the dry ingredients

In a bowl, combine the flour, biscuit mix, warming spices, baking powder, and a pinch of salt. Whisk to combine.

Mix the dry ingredients
Mix the wet ingredients & make the batter
3 Mix the wet ingredients & make the batter

Wash and dry the blueberries. Melt the remaining butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cream (shaking the packet before opening), sour cream, egg, maple syrup, and sugar; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until only a few white streaks remain. Gently fold in the blueberries until just combined.

4 Assemble the muffins

Roughly chop the peanuts. In a bowl, combine the peanut butter spread, honey, and crème fraîche. Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). (If you don’t have a cupcake tin, lightly grease a 9-by-5-inch loaf pan.) Divide half the batter among the prepared tins (or loaf pan), about 1/3 of the way up. Evenly dollop with the peanut butter mixture, then top with the remaining batter. Spread into an even layer (some of the peanut butter mixture may still be visible). Top with the chopped peanuts.

Assemble the muffins
Bake the muffins & serve your dish
5 Bake the muffins & serve your dish

Bake the muffins 18 to 22 minutes (or 31 to 35 minutes for a loaf pan), or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 5 minutes before serving. Serve the baked muffins with the blueberry butter. Enjoy!

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