Make moist American blueberry muffins with cream cheese. This homemade blueberry muffin recipe contains lemon, cream cheese and fresh or frozen blueberries.
These American Blueberry Muffins are as American as apple pie. They can be served in an upscale Sunday Brunch or can be grabbed and ate on the run while you are juggling your busy schedule. Basically like the little black dress that is supposed to be in every girl’s closet, a dress it up or dress it down the muffin.
We have all grabbed that blueberry muffin off the store shelf and called it breakfast but even with a busy schedule, you don’t need to buy these babies. It only takes a little time to whip up several of these and have them all week. I can throw a batch in the oven and then in the 30 minutes it takes them to cook, I can wash that pile of dishes in the sink. Isn’t that what we all do, make the most out of every minute? I think they call it multi-tasking these days.
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Have you ever bought a blueberry muffin and then it had a cardboard like the taste and was dry? And the blueberries, are those really blueberries in those store-bought pastries? It looks more like a swab of blue jelly. You deserve better and your family deserves better, and healthy food made with fresh ingredients is totally in your grasp. But no worries this recipe for American Blueberry Muffins have cream cheese and a splash of lemon juice which makes them moist and flavorful.
We believe you will agree that they are the absolutely Best American Blueberry Muffins.
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American Blueberry Muffins with cream Cheese
Make moist American blueberry muffins with cream cheese. This homemade blueberry muffin recipe contains lemon, cream cheese and fresh or frozen blueberries.
Servings: 6
Calories: 397kcal
Equipment
- Muffin Tin
Ingredients
- 2 cups cake flour
- 3/4 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 4 ounces cream cheese
- 2 teaspoons fresh lemon juice
- 2 eggs
- 4 teaspoons butter melted
- 1/2 cup milk
- 1/2 pint fresh blueberries or 1 cup frozen berries
Instructions
- Preheat oven to 350 and grease and flour muffin tins (12)
- Combine first five ingredients (dry ingredients) in a large mixing bowl
- In a food processor, add cream cheese, vanilla and lemon juice, blend until smooth
- Add eggs, melted butter and milk to the food processor, process until blended. (just about 15 seconds)
- Add dry ingredients to the food processor and blend until well combined. 6. Using a rubber spatula gently fold in fresh blueberries. Fill the muffin tins about 3/4 full
- Place in preheated oven and bake for 30 minutes.
Nutrition
Calories: 397kcal | Carbohydrates: 64g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 256mg | Potassium: 246mg | Fiber: 2g | Sugar: 31g | Vitamin A: 471IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1mg
Blueberry muffins are my favorite! And I especially like lemon paired with blueberry. I've never baked muffins with cream cheese except as a filling. I'll have to try this!
Merry Christmas to you and your family, Evelyn!
My kiddos would love these! Of course, so would I! 🙂
I have to try these they look soooo good.