These muffins are much lighter in texture than regular cream cheese muffins, which can sometimes be a little much first thing in the morning. The cream cheese flavor still shines through in this version, but the muffins retain that light & fluffy weight to them because there’s not too much actual cheese and sugar weighing them down. All in all, I’d say they’re just right.
Preheat oven to 375 degrees and spray or line 12 muffin cups. In a bowl, combine:
- 1-3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
Mix the dry ingredients together thoroughly and set bowl aside.
In a separate bowl, combine:
- 3 tablespoons unsalted butter
- 3 tablespoons cream cheese
- 1 teaspoon vanilla extract
Microwave the mixture for 30 seconds and stir well. Add 1 beaten egg and 3/4 cup milk. Stir briskly and fold wet mixture into dry mixture.
Don’t overmix muffin batter; just basically try to get the dry ingredients “mostly wet.” (Overstirring can activate the gluten in the flour too soon and lead to tough muffins, which would be sad.)
Add:
- 3/4 cups (6 ounce container) fresh or thawed blueberries
Stir lightly to incorporate. Immediately spoon the mixture into sprayed muffin tin and bake 15-17 minutes.
Remove slightly golden-edged muffins from the oven and immediately butter the tops. Leave the muffins in the warm pan for several minutes before transferring to a cooling rack or plate.
These are delicious with a happy little pat of margarine.
(Baby Oliver didn’t wait for butter on his, though. He tore into the muffins like he’d never seen food before. I guess that means they’re kid-approved!)
Store leftovers in an airtight bag. They’re just as delicious on Day #2, if they survive that long!
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