Shelly's Recipe

Blueberry Cream Cheese Muffins

Category: Muffins

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.