Blueberry Cream Cheese Muffins

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.