Wednesday, August 25, 2010

Blueberry Cream Cheese Muffins

We doubled this recipe for Jordan and Leo's office.  They were so good all of the guys ate five.  These will be a hit for any occasion.

1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk or milk
1 1/2 cup fresh, thawed frozen or canned blueberries
1 teaspoon lemon zest
1 (8 oz.) package cream cheese

Cream together butter and sugar until light. Mix in eggs, vanilla, and cream cheese. With beater stopped, add dry ingredients. Turn mixer on low and slowly add buttermilk until batter just comes together (do not overmix). By hand gently fold in blueberries and lemon zest. Spoon batter into 16 to 18 well-greased muffin cups.

Crumb topping:
1/4 cup sugar
1/4 cup flour
2 tablespoons cold butter

Prepare crumb topping by stirring together sugar and flour. Cut butter in with a fork until mixture is crumb-like. Sprinkle generously on top of muffin batter. Bake muffins in a 350 degree oven for 20-25 minutes, or until muffin centers spring back when touched. Serve warm.

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