We ate them warm and I loved the way the blueberries and cream cheese tasted together. It has rained so much this July, we were overdue for some comfort foods. Good idea Little Mr.- very good idea!
I knew I wanted a cream cheese center in these- almost like a danish or pumpkin roll. So, after mixing the powdered sugar with the cream cheese I rolled it up into a little log and popped it in the freezer. This made it a little easier to later divide and portion into the muffin cups.
After about 20 minutes they came out of the oven looking (and smelling) fantastic.......
This guy got to try the very first one- and then I think had 3 or 4 before the day was over!
Blueberry and Cream Cheese Muffins
An L.A. Walter Original Recipe
Yields: Approx. 20 muffins
- 8 oz cream cheese
- 1 1/2 tablespoons powdered sugar
- 3 cups all purpose flour
- 2 tablespoons baking powder
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs beaten
- 1 1/2 cups buttermilk
- 8 tablespoons butter melted and cooled
- 2 cups fresh blueberries
Preheat oven to 400 degrees F.
Mix cream cheese with powdered sugar. Roll into a log on plastic wrap and freeze. This will make it easier to add the cream cheese to the muffin mix later on.
In a large bowl combine flour,salt,both sugars, baking powder, and cinnamon. Make a well in the center.
In a small bowl whisk together the eggs, buttermilk, and melted butter. Add into the well of the dry ingredients and mix gently until there are no more dry spots. Do not over mix.
Stir in the blueberries.
Grease or line a couple muffin tins. Fill the muffin tins about a 1/4 of the way with the batter. Add about a tablespoon of cream cheese (which should be easy to slice off if semi-frozen) to each muffin. Top with batter until almost full.
Bake muffins for 20-22 minutes. Allow to cool in the pan for a few minutes before transferring to a wire rack. These are amazing when eaten warm but also good at room temp.