Ingredients

  • 4 ounces cream cheese softened
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  • 2 eggs
  • ½ cup milk
  • 4 tablespoons butter, unsalted melted
  • 2 cups flour, cake
  • ¾ cup sugar, caster
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups blueberries
  • 1 ½ tablespoons sugar, caster
  • 1 teaspoon cinnamon

Directions

1. Preheat oven to 350*F/175*C/GM 4. Fill muffin tin with cupcake liners.
2. In food processor, whip cream cheese with lemon juice and vanilla until smooth. Beat in eggs. Add milk and butter and mix until well blended.
3. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Beat into the cream cheese mixture until well mixed. Gently fold in blueberries. Pour into muffin tin. Bake for about 30 minutes, or until a tester inserted in the middle comes out clean.

Notes
Serving Ideas:Original 6 servings makes 12-14 muffins


Categories
Bisquits/Scones
Keywords
Bisquits/Scones
MacGourmet downloadBlueberry Cream Cheese Muffins. To import, drag image to your MacGourmet recipe box.