Blueberry-Cream Cheese Muffins Recipe
Ingredients
1 cup fresh blueberries
2 cups all-purpose flour, divided
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 (3-ounce) package cream cheese, cut into cubes
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/4 cup butter or margarine, melted
1/2 cup milk
2 eggs
Directions
Toss blueberries with 2 tablespoons flour, set aside.
Combine remaining flour with dry ingredients, set aside.
Position knife blade in food processor bowl.
Add cream cheese, lemon juice, and vanilla, process until smooth.
With processor running, pour butter and milk through chute process several seconds.
Scrape sides of bowl with spatula, process several seconds until smooth.
Add eggs, pulse 4 or 5 times.
Add flour mixture, pulse 6 times or until mixture is just moistened.
Remove knife blade, fold in the blueberries.
Fill paper-lined muffin pans two-thirds full.
Bake at 400° for 18 to 20 minutes.
Remove from pans immediately.
Combine remaining flour with dry ingredients, set aside.
Position knife blade in food processor bowl.
Add cream cheese, lemon juice, and vanilla, process until smooth.
With processor running, pour butter and milk through chute process several seconds.
Scrape sides of bowl with spatula, process several seconds until smooth.
Add eggs, pulse 4 or 5 times.
Add flour mixture, pulse 6 times or until mixture is just moistened.
Remove knife blade, fold in the blueberries.
Fill paper-lined muffin pans two-thirds full.
Bake at 400° for 18 to 20 minutes.
Remove from pans immediately.
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