|Nutritional Guidelines (per serving)|
|Servings: 1 Dozen (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The richness of the cream cheese batter makes these blueberry muffins extra special. A food processor is used in this recipe, but feel free to use an electric mixer instead.
The recipe makes a dozen delicious muffins. Sprinkle the tops with cinnamon sugar before baking if you'd like.
- 2 cups cake flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3 ounces cream cheese (cut into cubes)
- 2 teaspoon lemon juice
- 2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup butter (hot and melted)
- 1/2 cup milk
- 1 cup blueberries
Adjust oven rack to middle position and preheat oven to 350 F.
Line the cups of a muffin tin with 12 paper liners. Set aside.
Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Whisk or stir to blend well.
Using metal blade in food processor, process cream cheese, lemon juice, and vanilla until smooth.
Add eggs and process 15 seconds. Scrape down the sides of the food processor bowl with a spatula.
With processor running, pour hot melted butter down the food chute gradually, but within 10 seconds. Process 10 seconds longer
Add milk and process for 5 seconds.
Add dry ingredients to container and mix with 4 to 6 quick pulses.
Fold the blueberries into the batter with a spatula.
Spoon an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full.
Bake in the preheated oven for 25 to 30 minutes.
Cool on rack 15 minutes.