blueberry cream cheese muffins

Name: Blueberry Cream Cheese Muffins
Prep time: 25 min
Yield: 8
Ingredients: 2 1/4 cup(s) flour; 1 cup(s) sugar; 1 1/2 tablespoon(s) baking powder; 1/2 teaspoon(s) soda; 6 tablespoon(s) butter ; cut up; 1 1/2 cup(s) blueberries, fresh or frozen; 3/4 cup(s) plus 2 tablespoons buttermilk; 1 - egg; 13 ounce(s) cream cheese cut into 12 cubes

(10 RATINGS)

653 Pinches 2 Photos

Karla Everett

Greenacres, WA

Updated on May 3, 2011

These are my favorite blueberry muffins and they have a surprise of cream cheese in the center...Yummy ! **This picture is from a JAP member Linda Stevenson**

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This recipe was wonderful! I used vanilla soy milk instead of buttermilk (less fat) and kept everything exactly as posted. My hubby loved them! We each had one after supper and are giving away the rest or .....well, you all know what will happen.

prep time 25 Min

cook time

method ---

yield 8 serving(s)

Ingredients

2 1/4 cups flour
1 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon soda
6 tablespoons butter ; cut up
1 1/2 cups blueberries, fresh or frozen
3/4 cup plus 2 tablespoons buttermilk
1 - egg
13 ounces cream cheese cut into 12 cubes

How To Make blueberry cream cheese muffins

Step 1

Pre-heat oven to 400°F.

Step 2

Sift or stir together 2 cups of the flour, 3/4 cup of the sugar, baking soda and baking powder. Cut in butter with pastry cutter, Mix the berries with the remaining 1/4 cup of flour and fold in berries and set aside.
Step 3

Whisk together egg and milk and add to dry mixture.
Step 4

Put in muffin cups or greased muffin tin.
Step 5

Roll cheese cubes in remaining sugar and press into top of each muffin. Sprinkle each muffin lightly with sugar and bake for 25 to 30 minutes.
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