↞ recipe box start page
Category: Muffins
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
One 8 ounce package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups blueberries, frozen or fresh
Preheat oven to 350 degrees. Line 2 regular size muffin tins with 18 muffin cups. Beat butter and cream cheese together until creamy. Gradually add sugar beating until light and fluffy. Add eggs, 1 at a time, beating just until combined. Combine flour, and next three ingredients, gradually adding to butter mixture on low speed until just combined. Stir in vanilla and blueberries-batter will be very thick. Using an ice cream scoop, place batter into muffin cups, being careful not to overfill as these muffins rise quite a bit. I used one almost-full ice cream scoop per muffin. Bake at 350 degrees for about 20 minutes, turn the pans and bake for 15-20 minutes more. You want the muffin to spring back when lightly touched. Take the muffins out of the oven and let them cool in the pans for about 5 minutes, then take them out of the tins and let them cool completely or until slightly warm. Enjoy them plain or with butter. Or, do as New Englanders do. Slice the muffin, slather it in butter, and place buttered side down on a hot griddle or saute pan over medium heat and cook until golden brown. Delicious!
These muffins freeze beautifully. Just make sure to cool them thoroughly before freezing. Defrosted for a bit in the microwave on a lower power gives them a fresh baked taste no matter when you decide to pull them out of the freezer.
view more member recipes
Blueberry Cream Cheese Muffins
view my recipes
print
save
Category: Muffins
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
One 8 ounce package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups blueberries, frozen or fresh
Preheat oven to 350 degrees. Line 2 regular size muffin tins with 18 muffin cups. Beat butter and cream cheese together until creamy. Gradually add sugar beating until light and fluffy. Add eggs, 1 at a time, beating just until combined. Combine flour, and next three ingredients, gradually adding to butter mixture on low speed until just combined. Stir in vanilla and blueberries-batter will be very thick. Using an ice cream scoop, place batter into muffin cups, being careful not to overfill as these muffins rise quite a bit. I used one almost-full ice cream scoop per muffin. Bake at 350 degrees for about 20 minutes, turn the pans and bake for 15-20 minutes more. You want the muffin to spring back when lightly touched. Take the muffins out of the oven and let them cool in the pans for about 5 minutes, then take them out of the tins and let them cool completely or until slightly warm. Enjoy them plain or with butter. Or, do as New Englanders do. Slice the muffin, slather it in butter, and place buttered side down on a hot griddle or saute pan over medium heat and cook until golden brown. Delicious!
These muffins freeze beautifully. Just make sure to cool them thoroughly before freezing. Defrosted for a bit in the microwave on a lower power gives them a fresh baked taste no matter when you decide to pull them out of the freezer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blueberry Cream Muffins
by sgre52160
Wet mix 4 eggs 2 cups sugar 1 cup vegetable oil 1 tbsp vanilla extract Dry mix 4 cups flour 1 tsp salt and baking soda 2 tsp baking powder 1 (16 oz) container sour cream 2 cups fresh blu
by sgre52160
Wet mix 4 eggs 2 cups sugar 1 cup vegetable oil 1 tbsp vanilla extract Dry mix 4 cups flour 1 tsp salt and baking soda 2 tsp baking powder 1 (16 oz) container sour cream 2 cups fresh blu
Tarts - Cream - Blueberry Cream Cheese
by KitchenMagician
Makes 30 tarts. 1 8-oz. pkg. cream cheese, softened 1 c. powdered sugar 1 c. whipping cream, whipped 30 2 1/2-inch sweet pastry tarts shells, baked 1 1/4 c. sugar 1/2 c. cornstarch 1 c. w
by KitchenMagician
Makes 30 tarts. 1 8-oz. pkg. cream cheese, softened 1 c. powdered sugar 1 c. whipping cream, whipped 30 2 1/2-inch sweet pastry tarts shells, baked 1 1/4 c. sugar 1/2 c. cornstarch 1 c. w
Blueberry Cream Cheese Bars
by sgre52160
1 1/2 cups all-purpose flour 3-oz = ( 1/3 of a cup) quick oats 1/4 cup firmly packed light brown sugar 1/2 tsp. cinnamon 1/2 cup butter, well chilled 8-oz cream cheese 1/4 cup sugar 2 e
by sgre52160
1 1/2 cups all-purpose flour 3-oz = ( 1/3 of a cup) quick oats 1/4 cup firmly packed light brown sugar 1/2 tsp. cinnamon 1/2 cup butter, well chilled 8-oz cream cheese 1/4 cup sugar 2 e
Blueberry And Cream Cheese Strata
by charlene8819
Serves 4-6 16 oz loaf white bread, crusts removed, cubed and divided 2 cup frozen blueberries, divided 3 oz pkg cream cheese, cut into 1/4 inch cubes 4 eggs 2 cup milk 1/3 cup sugar 1 tsp van
by charlene8819
Serves 4-6 16 oz loaf white bread, crusts removed, cubed and divided 2 cup frozen blueberries, divided 3 oz pkg cream cheese, cut into 1/4 inch cubes 4 eggs 2 cup milk 1/3 cup sugar 1 tsp van
view more member recipes