Blueberry Cream Cheese Muffins
Blueberry Cream Cheese Muffins recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
| 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 |
|
| 1E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 6E+1 | 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.
