Monday, August 2, 2010

Blueberries and Cream Muffins

Blueberries and Cream Muffins
12 servings

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
for filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups. In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely and enjoy!

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