Blueberries and Cream Muffins
Do you like blueberries? And cream cheese? How about together…like, in a muffin perhaps? Yeah, I thought that sounded about right too.
Now that summer is coming to a close I feel anxious about the last of the summer fruits, especially berries. As soon as Heidi’s Raspberry Farm opens to the public for U-Pick we will be there as many Saturday mornings as we can spare until the first frost. So when I saw blueberries for a great price at Costco, I knew I should take advantage of it before it was too late.
When we were in Utah one of the things we got to do was attend my cousins’ last swim meet of the season. My aunt helps out with the concession stand that is run by their team. We parked our stuff and ourselves near the stand so we could visit with her during the races my cousins weren’t in. She would give us some of the “reject” food, like a jumbo blueberry muffin that fell into the cream cheese. It didn’t taste like “reject” food to me at all! In fact, I decided cream cheese on a blueberry muffin was quite good. I thought, I need to make a muffin that tastes like this!
I hit the store as soon as I could and made these last week while Logan was at school – his first day of afternoon preschool this year – and Madeline was napping. I thought the muffins were delicious. Cream cheese and blueberries go so well together! I loved the fruity bursts of berry and the creamy chunks that came together in each bite.
I can only imagine that these would be delicious as “Peaches and Cream” or “Strawberries and Cream” muffins as well. I am planning to give peaches a try next, and I think using frozen wouldn’t even be so bad when peaches are no longer in season.
- 1 3/4 c flour
- 2 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 c granulated sugar
- 1/4 c brown sugar, packed
- 1 egg
- 2 tsp vanilla
- 1 tsp pure lemon extract
- 1 c vanilla bean yogurt (we love Wallaby Yogurt)
- 1/3 c butter, melted
- 1 1/3 c blueberries
- 1 Tbs flour
- 5 oz. cream cheese
- raw sugar
Preheat oven to 450 degrees F. Prepare 1 dozen muffin cups with baking liners. Set aside.
Spray a knife with spray oil. This helps cut through the cream cheese easier. The cream cheese should be straight from the fridge and not pre-softened. Cut the cream cheese into small cubes, around 1/4 to 1/2 inch. Arrange cubes on a plate and place in the freezer while you prep the other ingredients.
In a medium bowl, whisk together the flour through brown sugar. In another bowl, combine the egg, extracts, yogurt and butter. Whisk to combine. Make a well in the center of the flour mixture. Pour in the liquids and stir until just combined. Do not over beat.
In a small bowl, toss the blueberries with the 1 Tbs of flour. Carefully stir the blueberries and cream cheese chunks into the batter.
Divide the batter evenly among 1 dozen muffins. Sprinkle tops with raw sugar. Bake at 450 degrees F for 17-20 minutes. Cool 1 minute in pan before removing to cool on a wire rack. Store cooled muffins in an airtight container.