Blueberry Cream Cheese Muffins

Remember when I shared my love of Cooking Light's Raspberry Cream Cheese Muffins? I have made these muffins about six times since. No joke. They are that good! And you know what else is delicious? A blueberry substitution. What is even sweeter? I got an amazing deal on some frozen blueberries a few weeks ago. I see a lot of these muffins in my future. :)

1/3 C cream cheese
2 1/2 tbsp butter, softened
1/2 C sugar
3/4 tsp vanilla
1 large egg
1 C flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 C milk
1 cup frozen blueberries

Beat cream cheese and butter in a large bowl until well blended. Add sugar, vanilla, and egg. Beat until fluffy.

Combine flour, baking powder, baking soda, and salt. Add to cream cheese mixture, alternating with milk. Fold in blueberries.

Spoon batter into prepared muffin pan. Bake at 350° for 25 minutes or until done. Yeilds 12 small-ish muffins.

No comments:

Post a Comment