Ingredients
- 2 cups Cake Flour
- 3/4 cup Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 pch Salt
- 3 ounces Cream Cheese cubed
- 2 teaspoons Lemon Juice
- 2 tablespoons Vanilla Extract
- 2 whl Eggs
- 4 tablespoons butter melted
- 1/2 cup Milk
- 1 cup Blueberries
Make it step by step
- Adjust oven rack to middle position. Preheat oven to 350F. Line the cups of a muffin tin with 12 paper liners. Set aside.
- Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside.
- Using metal blade, process cream cheese, lemon juice, and vanilla in food processor 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 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 mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.)
- Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes.
- Makes 12 muffins.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.