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.
These look just too delicious - love the flavor combos. Wouldn't last long around here!ReplyDelete
Those muffins look really good--yum!ReplyDelete
I love the combination of blueberries and cream cheese. These look absolutely delicious! Thanks for sharing on Sweet Indulgences Sunday.ReplyDelete
Hi! Stopping back by to let you know that your recipe made the top list for last week's Sweet Indulgences Sunday. Hope you'll stop by again this week and share a recipe.ReplyDelete
BELLEZA INCREÍBLE ADORO LOS ARÁNDANOS,TIENES LINDAS Y BUENAS RECETAS QUE ME ENCANTAN,HUGS,HUGS.ReplyDelete
These don't just look delicious.....THEY ARE DELICIOUS!!! I have been looking years for the perfect Blueberry Muffin, and this one is it. My sweetie and I couldn't get enough of them. I did make one small change and that was using light brown sugar in the crumb topping, but that is a preference thing both ways are the best ever!ReplyDelete
used over half whole wheat flour for nutritional purpose. Needed to increase the baking powder by 1/2 teaspoon for raising the heavier, denser flour. YumReplyDelete
That sounds great! I like the nutty flavor and denseness whole wheat flour gives to muffins. Thanks for the info about adding extra baking powder. Great to know!Delete
These muffins are FABULOUS! My family can't get enough of them!ReplyDelete
Hello! I just wanted you to know these muffins are amazing and they are going into my permanent recipe collection, which only has thebest! My family and I LOVED these, and the batter is even yummier. Thank you!ReplyDelete
Can I use frozen blueberries?ReplyDelete
Yes. I would thaw them first or it will chill the batter. Frozen also creates more blueberry juice.Delete
This is the BEST blueberry/cream cheese/ crumbly muffin I have eaten in my life! I made the recipe exactly as it is here but shook in a touch of cinnamon/sugar mix I have in the cupboard for cinnamon toast. Not much mind you, but just a splash! You couldn't ask for a better muffin recipe. I give this 100 stars!ReplyDelete