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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (78g) Recipe makes 12 servings |
||
| Calories 211 | ||
| Calories from Fat 69 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 11% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 176mg | 7% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 31.2g | 10% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 13.9g | ||
| Protein 4.2g | 8% | |
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By: Mysterygirl
Apr 22, 2002
I love the taste of cream cheese and blueberries, these make a great breakfast treat or snack and it's so easy.
SERVES 12 , 12 muffins
Ingredients
- 2 cups flour (for best results use cake flour)
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3 ounces cream cheese, cubed
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 whole eggs
- 4 tablespoons melted butter
- 1/2 cup milk
- 1 cup blueberries
Directions
1
Preheat oven to 350°F.2
Line the cups of a muffin tin with 12 paper liners. Set aside.3
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.4
Stir well; set aside.5
Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth.6
Add eggs and process 15 seconds.7
Scrape down side of container with a spatula.8
With processor running, pour melted butter through food chute.9
Process another 10 seconds.10
Add milk and process 5 seconds.11
Add dry ingredients to container and mix with 4 to 6 half-second pulses.12
With a spoon, fold in blueberries.13
Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.14
Bake 30 minutes in the middle of the oven.15
Cool on rack 15 minutes.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Fruit > Berries > Blueberries
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Freezer
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Finger Food
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: 4-H Mom
On Apr 15, 2009
I followed the recipe. Mine didn't raise much, They had a great flavor. They were not sweet - but I like them that way. I liked the cream cheese in them - added alot to the taste. I will make these again . It was a good recipe. Thanks for posting.
From: CyndiCB
On Apr 9, 2009
The base recipe wasn't too bad, but my husband and I didn't really care for these muffins. I think they could have been a bit sweeter.
From: sadielady
On Jul 31, 2003
These muffins are moist and light...just delicious. I used a food processor although I was skeptical about mixing muffin batter this way. The muffins couldn't have been more tender. They melted in your mouth. I did have a problem with the blueberries sinking to the bottom and then sticking when I went to remove the muffins. The next time I'll dust them with flour to see if this helps.
From: HopeK
On Aug 5, 2002
I don't have a food processor so used a hand mixer. It was still pretty easy to make. I only baked for 25 mins and they were done! I split the batter in 1/2 prior to adding the blueberries and put chocoalate chips in half of the batter. The batter was fluffy and not drippy like some muffin mixes. Used cake flour as recommended. To tell the truth I could not taste the cream cheese but these ARE good!
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