Receta Blueberry Cream Cheese Muffins
Using cream cheese in these Blueberry Cream Cheese Muffins makes an incredibly scrumptious treat.
Blueberry Cream Cheese Muffins
- ⅔ cup (5 ounces) ⅓-less-fat cream cheese, softened
- ⅓ cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup water
- 1 Tablespoon dried buttermilk
- 2 cups fresh or frozen blueberries
Preheat oven to 400° F
In a large bowl, combine cream cheese and butter.
Beat with a mixer at high speed until well blended.
Add sugar; beat until fluffy.
Add vanilla and eggs; beat well.
In a separate bowl, combine flour, baking powder, baking soda, dried buttermilk and salt.
With mixer on low speed, add the flour mixture and water to cream cheese mixture, beginning and ending with flour mixture.
Gently fold in blueberries.
Place 18 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 400° for about 20 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans; cool on a wire rack.
I can’t be the only one who thinks there isn’t going to be enough food for our holiday meals, can I? Early on Christmas morning, I decided to make these muffins because, I was afraid there wouldn’t be enough variety.
Oh, I know, really? And the thing is there was only 7 of us. Eight if you include Kona. But these cream cheese muffins were fantastic and now on my list of must make again.
I gotta be honest with you all though. I am on sugar overload. Salty, and savory is sounding so appealing to me right now.
I hope you didn’t mind all the sweet treats this past month.
Thanks for stopping by and have a great day.
Marlene
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