- 2 cups cake flour
- 3/4 cup granulated sugar
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3 ounces cream cheese, cut in cubes
- 2 teaspoon lemon juice
- 2 teaspoon vanilla extract
- 2 Whole eggs
- 1/4 cup melted butter, hot, about 175°
- 1/2 cup milk
- 1 cup blueberries
- paper muffin cup liners
Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Whisk or stir to blend well.
Using metal blade in food processor, process cream
cheese, lemon juice, and vanilla until smooth. Add eggs and process 15
seconds. Scrape down side of container with a spatula. With processor running, pour hot
melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds. Add milk
and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second
pulses. Add blueberries and fold in with a spoon. Pour
an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350° oven for 30 minutes.
Cool on rack 15 minutes.
Makes 12 muffins.
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