Blueberry cream cheese muffins
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Blueberry cream cheese muffins
  Cheese    Muffins    Breakfast    Cakes    Creams  
Last updated 6/12/2012 1:09:24 AM. Recipe ID 36321. Report a problem with this recipe.
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      Title: Blueberry cream cheese muffins
 Categories: Breakfast, Cakes, Food
      Yield: 12 Servings
 
      2 c  Cake flour
    3/4 c  Sugar
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 pn Salt
      3 oz Cream cheese -- cubed
      2 ts Lemon juice
      2 ts Vanilla extract
      2    Whole eggs
      4 tb Hot melted butter --
    160    180F
    1/2 c  Milk
      1 c  Blueberries
 
  Adjust oven rack to middle position.  Preheat oven to 350 degrees F.
  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.
  
  




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Recipe ID 36321 (Apr 03, 2005)

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