Blueberry Cream Cheese Muffins
Blueberry Cream Cheese Muffins recipe
melted, hot, 160 to 180 degrees F
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.
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.