Awesome Blueberry Cream Cheese Muffins in 30 Minutes

Awesome Blueberry Cream Cheese Muffins in Thirty Minutes

Awesome Blueberry Cream Cheese Muffins in 30 Minutes

As you probably know the word muffin was first used in England during the eleventh century. It was used to describe petite pastries and probably cornbread. Cornbread muffins were the leading type of muffin in recorded history. Infrequently was the humble muffin viewed outside the homestead as a bartered commodity until the middle of the 20th century. Soon after that time period there was an increase of commercial stores selling coffee & muffins to anyone they could entice into their stores.

Today I am going to give you an easy technique that will have your family making your very own blueberry cream cheese muffins just like a gourmet chef. Your friends, family and neighbors will praise you when they taste these wonderful blueberry and cream cheese muffins.

Ingredients:

Muffins:

2 cups of all purpose wheat flour.
1 / 2 cup of low fat milk.
1 / 2 cup of melted butter. Substitute margarine rather than using butter but you will find you lose a lot of flavor.
1 cup of pure cane sugar.
3 eggs.
Two tsp. of baking powder.
1 tsp. of cinnamon.
1 / 2 tsp. of lemon juice.

Topping:

6 ounces of cream cheese. ( softened. )
1 half cup of sugar.
1 and 1 / 2 cup of freshly picked blueberries.
2 tablespoons of melted butter.

Directions:

Muffins:

Take a large mixing bowl and mix the sugar and butter combining it until it is a smooth texture. Then add your three eggs and mix thoroughly. Combine the flour, baking powder, cinnamon, and lemon. Mix in the mixing bowl and fold in the milk until you have an even batter for your blueberry cream cheese muffin mixture. Then take your muffin pans and use a frugal amount of butter or margarine to grease them so the muffins won't stick to the surfaces of the pans when removing the muffins.

Then fill each cup about 2 / 3rds the way full to allow for rising of your muffins. Bake the blueberry and cream cheese muffins at 375 degrees for 20-25 minutes or until done. You may want to determine the doneness of your baked goods by inserting a toothpick into the muffin and see if it comes out clean.

Topping:

Stir your blueberries, butter, cream cheese and sugar until you have a consistent sticky spread. You may want to warm it in the microwave for a little while to make it easier to mix and spread.

Your muffins should be cooled now and ready to cover with a considerate portion of the blueberry and cream cheese mixture over the top of the muffins and serve immediately. Your blueberry and cream cheese muffins will blow your brunch guests mind and put a grin on your children's faces. You can serve with a cup of good coffee or a glass of iced milk.