Blueberry Cream Cheese Muffins

Name: Blueberry Cream Cheese Muffins
Yield: 12
Cuisine: Fusion
Ingredients: cake flour; sugar; baking powder; baking soda; salt; cream cheese; lemon juice; vanilla extract; eggs; butter; milk; blueberries

Blueberry Cream Cheese Muffins recipe

Yield

12
servings

Prep

15
min

Cook

30
min

Ready

45
min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
2	cups	cake flour
¾	cup	sugar
1 ½	teaspoons	baking powder
½	teaspoon	baking soda
1	pinch	salt	*
3	ounces	cream cheese cubed
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

Ingredients

Amount	Measure	Ingredient	Features
473	ml	cake flour
177	ml	sugar
7.5	ml	baking powder
2.5	ml	baking soda
1	pinch	salt	*
86.7	ml/g	cream cheese cubed
10	ml	lemon juice
10	ml	vanilla extract
2	large	eggs
60	ml	butter melted, hot, 160 to 180 degrees F
118	ml	milk
237	ml	blueberries fresh or frozen

Directions

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.