Muffins, Blueberry Cream Cheese

Photo: flickr user vmiramontes

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

Preparation

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.