Are you a cream cheese addict? I am.. have been since childhood…. love… love
… love … just about anything with cream cheese.
So I set out to find myself a muffin recipe with cream
cheese.... and I wanted blueberries… and I wanted them to have the subtle taste of
cream cheese… no lumps of cream cheese (that’s reserved for yet another recipe)…
they had to rise nicely… like Elaine Benes…. Yes… the one from Seinfeld… (I had
to look up the spelling of the name)…. I love a good muffin top… and the stumps
have to be light and moist….oh and did I mention I wanted a crunchy sweet outside
on the top? … tall order….
I looked and looked and just wasn’t pleased with
what I found…. so I combined my favorite muffin recipe and made adjustments..
and tweaked and tweaked…
The result?... a fabulous muffin… so good.. they’re
addictive… truly… I wouldn’t lie to you.
Here are some tips you might find helpful…
TIPS
Make sure … before you start… preheat the oven so it’s ready
to pop them in as soon as they’re ready to go in the oven….. and that you have
the ingredients ready to mix (it’s easier and quicker too)…
Why you might ask is it important to have everything ready
to mix?.... because … did you know … baking powder begins to work as soon as
liquid or moisture hits it? Why is it called double acting?.. so when it
goes in the oven and gets the heat.. it bubbles again. Keeping the time short between mixing and
going in the oven helps your baked good rise.
Measure out your flour and baking powder, baking soda and
salt in a separate bowl.. then using a wire whisk.. mix it together completely…
using the wire whisk will help evenly distribute the baking powder and baking
soda.
This batter is thick… to get perfectly uniform muffins.. use
a ice cream scoop (that measures ¼ cup) and scoop the batter out with it and
drop it into your muffin cups.
To measure your ice cream scoop.. take a ¼ cup dry measuring
cup and fill it with water.. then pour it into your scoop. Most are a ¼ cup size.. mine is exactly a ¼ cup.
I used a pint of fresh blueberries for these… which is 2
cups. 2 ½ cups makes them really filled
with blueberries… so if you like lots of blueberries in your muffins… and the
extra ½ cup.
You can use frozen blueberries…. But don’t thaw them…. otherwise
they tend to get mushy when mixed in the batter.
Using frozen blueberries may up the baking time by about 2
minutes.. use the toothpick test to check on them…. If it comes out clean..
they’re done!
I sprinkle my tops with Demerara Sugar.. my brand happens to
be Florida Crystals…. I got mine at Walmart…. It usually is pretty readily
available… they look like brown sugar crystals… they add a little sweetness and
crunch to the tops. Sprinkle it on
before baking.
The Demerara sugar tends to clump up in the plastic jar it
comes in.. it’s still perfectly fine.. just use a spoon to scrape some.. it
easily unclumps.
My recipe makes about 16 muffins.
Enjoy these delicious muffins!
All you need:
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
4 oz. Philadelphia Cream Cheese, softened
¼ cup sour cream
½ cup (1 stick) unsalted butter, softened to room
temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
½ cup whole milk
1 pint (about 2 cups) blueberries *See TIPS
1 pint (about 2 cups) blueberries *See TIPS
Demerara sugar
All you have to do:
Preheat the oven to 375 degrees F.
Lightly grease or line a standard muffin tin with paper
liners (standard size is for 12 muffins) you will need another tin for the additional
4 muffins (sorry about that or do it in 2 batches)
In a medium bowl mix the flour, baking powder, baking soda
and salt. Mix with a wire whisk to
evenly mix *See TIPS. Set aside.
In a medium bowl beat the cream cheese and sour cream until
fairly well mixed… I would recommend using a hand mixer or the standing mixer
(with a separate bowl for this). Little
lumps are okay, they will disappear when you beat it into the rest of the batter. Set aside.
In the bowl of a standing mixer, beat the butter and sugar
until well combined. Add the eggs one at
a time beating after each addition and scraping the bowl.
Add the cream cheese and sour cream mixture and vanilla,
beat until fairly smooth.
Add the flour mixture and milk in small batches, alternating
between the flour and milk, beating gently (slow speed). I add about a 1/3 of the flour in each “batch”
letting the mixer beat slowly as it combines the ingredients.
Add the blueberries and mix them in using a spatula.
Scoop the batter by heaping ¼ cupfuls into the prepared
muffin pan. Sprinkle the tops of each
with a little Demerara sugar.
Bake for 25-30 minutes at 375 degrees F. until they’re light
brown and a toothpick inserted into the center of one comes out clean.
Remove from the oven and cool in the pan for 5 minutes..
then remove them from the pan and cool on a rack.
3 comments:
It would be most helpful if the blueberries and a quantity (fresh and/or frozen quantity) was included in the recipe, so that once we have printed it and stored it away, we don't have to go to the website to find how many you used. Thanks for considering this!
These are the BEST blueberry muffins I have ever made! Or, eaten! Simply divine! I had a couple of pints of blueberries that I needed to use and thought the recipe looked yummy. Not only are they yummy, but they are beautiful! Personally, I'm glad it makes so many because I know my son, whose favorite fruit is blueberries, is going to scarf them right up! Thanks so much for this wonderful recipe!
YIKES! many apologies... it was an oversight leaving the blueberries off the ingredient list... thanks for noticing it and letting me know.. I fixed it...
I am so glad you loved the muffins.. it is one of my favorite recipes..
Thanks for stopping by!
Linda
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