Are you ready for a breakfast muffin recipe from Keeping Up Cookbook? OK, I thought so. Just look at the picture...juicy blueberries nestled into moist muffins with tangy smooth cream cheese surprises throughout with a crunchy crumb topping. These muffins are simply divine!
1/2 cup unsalted butter, softened
1 1/4 cups sugar
1 tsp pure vanilla extract
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk or milk
1 (8-oz) pkg cream cheese, cut into small cube
1 1/2 cups fresh blueberries
1 tsp lemon zest
Preheat oven to 350 degrees. Line two muffin tins with paper liners, or spray well with non-stick cooking spray.
In a large stand mixer bowl, cream together butter and sugar until light and fluffy. Mix in eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Turn mixer on low and slowly add buttermilk until batter just comes together. Use a spatula to fold in cream cheese cubes, breaking up any large pieces. Gently fold in blueberries and lemon zest. Spoon batter into 16-18 muffin cups. Prepare the crumb topping.
1/4 cup sugar
1/4 cup flour
2 T cold butter, cut into small cubes
In a bowl, stir together sugar and flour. Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency. Sprinkle generously onto muffins.
Bake for 20-25 minutes, or until muffin centers spring back when touched. Serve warm.
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