In my quest for the best fruit and cheese muffin, I have taken a different approach. Instead of mixing the cheese into the batter, I wanted a muffin in which the cheese was more pronounced. I wanted you to say, “Wow! It IS cheesy!” when you took your first bite! I decided to soften cream cheese and add lemon zest for the goodness in the middle. When filling the muffin tins I put in half the amount of batter, added a dollop of the cream cheese and lemon zest, and topped with the rest of the muffin mix.
I didn’t try the muffins until after taking my photos of the one muffin, halved, to show the goodness on the inside! It was wonderful – the muffin soft and tender – full of blueberries! And the warm cream cheese center with the hint of lemon! Can’t wait for you to try these! After they cool just pop them in the microwave for 15 or 20 seconds if you want that warm from the oven taste!
Blueberry Cream Cheese Muffins
- 1 – 3/4 cups all-purpose white flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 well-beaten egg
- 3/4 cup milk
- 1/3 cup cooking oil
- 1 cup frozen blueberries
- 4 ounces cream cheese, softened
- zest of one lemon
Stir together thoroughly the flour, sugar, baking powder and salt. Mix the egg, milk and cooking oil together in a measuring cup. Stir the frozen blueberries into the flour mixture. Add the milk, egg and oil. Stir just until moistened. Grease your muffin tin with butter. Fill muffin tins with one half the batter. Add a dollop of the cream cheese and lemon mixture. Cover with the remaining batter. Bake at 400 degrees for 20-25 minutes, until golden brown. Enjoy!