recipe: blueberry & cream cheese muffins

Hello, spring!! How happy we are to see your shining face. I thought what better way to ring in the change of season but with some sweet and fresh fruit muffins! Hope you like them.

Blueberry and Cream Cheese Muffins

Makes 1 dozen

Ingredients:

(For the muffins)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 tsp baking powder
1/3 cup oil, any kind
1 large egg
1/3 cup milk
2 tsp lemon juice
1 cup blueberries, frozen

(For the icing)
1/4 cup unsalted butter, room temperature
4 oz cream cheese
1/2 tsp vanilla extract
2 cups icing sugar

Steps:

1. Heat oven to 400°F. In a large bowl, combine well the flour, sugar, salt, and baking powder. Set aside.

2. In a medium bowl, add the oil, milk, and lemon juice. Mix. Then pour the wet ingredients into the dry ingredients. Stir until just combined. Fold in the blueberries.

3. Line each muffin cup with a paper liner. Using a tablespoon or ice cream scoop, drop the batter into the 12 liners evenly. Place in the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove and let cool completely.

4. For the icing- Combine butter, cream cheese, and vanilla in a bowl and mix until smooth. Add icing sugar 1 cup at a time until desired consistency. Spread on top of muffins with a utensil or piping kit.

Note: because the frosting is made of cream cheese, these muffins can be frozen and thawed after they are iced!

Emory

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