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Blueberry Cream Cheese Muffins


Blueberry Cream Cheese Muffins recipe













Trans-fat Free, Low Sodium


2 cups cake flour
¾ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
3 ounces cream cheese
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 large eggs
4 tablespoons butter
melted, hot, 160 to 180 degrees F
½ cup milk
1 cup blueberries
fresh or frozen


Adjust oven rack to middle position.

Preheat oven to 350℉ (180℃).

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 ¾ full.

Bake 30 minutes.

Cool on rack 15 minutes.

Dust with powdered sugar if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 21532% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 88mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 3%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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