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Blueberry Cream Cheese Muffins

2 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1 pn Salt
3 oz Cream cheese -- cubed
2 ts Lemon juice
2 ts Vanilla extract
2 Whole eggs
4 tb Hot melted butter -- 160 - 180F
1/2 c Milk
1 c Blueberries


Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line the cups of a muffin tin with 12 paper liners. Set aside.

Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside.

Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth.

Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds.

Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.)

Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes.

Makes 12 muffins.


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