Anything with the word cream in it always catches my eye - and my taste buds....This recipe is also out of Taste of Home's Christmas Magazine (see following post) and they give credit to Shari Zimmerman from Orfordville, Wisconsin for the recipe....so let me be the first to thank Shari for this OH-SO-YUMMY recipe!
The recipe said it makes 24 regular sized muffins - I made 12 enormous muffins - "Costco size" - and one that size is just about right!
Fresh blueberries are very expensive this time of year but I wanted to use them - just couldn't find any that looked any good! The recipe calls for either fresh or frozen - so I ended up using frozen berries - the trick is to use them frozen and NOT let them thaw before mixing them into the batter - or else you get blue batter!
Time for True Confessions......I was just in the middle of mixing this batch of muffins when the kids walked in.....and then I got distracted - happens so easily! So after I added the blueberries I checked the recipe and it said to spoon rounded tablespoonfuls into the muffin tins....and I just assumed that the recipe was done....I did wonder about the cream part, since I had added no cream to the recipe, but then I just figured that it meant they were "creamy" in texture....it wasn't until AFTER the muffins were baked that I noticed the REST OF THE RECIPE!!!! The CREAM part of the recipe! Oh well....they were fabulous without the cream so I can only imagine that they will be even better WITH THE CREAM!!! I'll try another batch tomorrow morning.....thank heavens for tomorrows!
Bluberry Cream Muffins
Taste of Home Magazine, December 2007
4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries
Filling:
1 package (8 oz.) cream cheese, softened
1 egg
1/3 cup sugar
Dash salt
In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon 2 rounded tablespoonsfuls into greased muffin cups.
In a small mixing bowl, beat cream cheese, egg, sugar and salt; place 1 tablespoon in the center of each muffin cup (do not spread.) Top with remaining batter.
Bake at 375 degrees for 18 to 20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 2 dozen....unless you like the large, buffalo-sized, in which case you'll get 12.
