LEMON BLUEBERRY CREAM CHEESE MUFFINS
Active time: 15 minutes
Total time: 45-50 minutes
12 servings
- Flower Tray
- Medium Perforated Baking Sheet
- Mini Whisk
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Ingredients
- 4 ounces of cream cheese at room temperature
- 4 tablespoons of unsalted butter at room temperature
- one tablespoon of lemon juice and one tablespoon of lemon zest
- 2 tablespoons of vanilla
- 2 eggs at room temperature
- 1/2 cup of whole milk at room temperature
- two cups of all-purpose flour
- 1 cup of sugar
- 1 1/2 teaspoons baking powder
- 1 half teaspoon baking soda
- 1 pint of fresh blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place Flower Tray onto the Medium Perforated Baking Sheet.
- Beat cream cheese and butter until smooth.
- Add lemon juice, lemon zest, and vanilla and beat until combined.
- Add milk and eggs and beat until well blended.
- Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk until combined.
- Add flour mixture 1/2 cup at a time to the cream cheese mixture until well incorporated. Fold the blueberries in gently.
- Scoop the batter evenly into each well of the Flower Mold.
- Press down gently on each well so that the flower design fills in the well.
- Bake for 30 minutes or until just lightly browned.
- Remove from the oven and allow to cool before unmolding.
- Once cooled, unmold and serve with your desired fresh berries or dollop of Chantilly cream.
Enjoy cooking from our bon COOK kitchen to yours!
