Muffins are a favorite snack and breakfast food around here. Blueberry muffins are a high on the list, and I was looking forward to trying a muffin with a little extra something.
I started with a recipe for peach muffins with cream cheese. As delicious as that sounds, the blueberry/cream cheese combination was fantastic. The crumb was still light. The cream cheese filling and slightly crunchy topping offered a nice texture contrast.
I haven't been fond of the 100% whole wheat blueberry muffins that I've tried, but with the cream cheese filling and cinnamon sugar topping, I was able to get away with about 75% wheat flour.
Additional advice: make a double batch. These disappeared in no time.
Blueberry Cream Cheese Muffins
Adapted from Two Peas and Their Pod
1 cup wheat flour
1/2 cup all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp cinnamon
1/3 cup sugar
1/4 cup melted butter
1 large egg
1/3 cup milk
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Cinnamon sugar (for topping)
For the cream cheese filling:
6 tablespoons cream cheese, softened
1/2 tsp lemon zest
1 TB sugar
1/4 tsp cinnamon
Preheat the oven to 400 degrees. Grease a muffin tin or line a muffin tin with paper liners.
In a medium bowl, whisk together all dry ingredients.
In a separate medium bowl mix butter, egg, milk, and vanilla together.
Add the wet ingredients into flour mixture. Stir gently just until combined and don't over mix.
Carefully fold in the blueberries.
In a small bowl, mix together the cream cheese, lemon zest, sugar, and cinnamon until smooth.
Fill each muffin cup half way with batter. Add a small spoonful of the cream cheese filling (about 2 teaspoons) to each muffin cup, then add batter to cover the cream cheese filling.
Sprinkle each muffin with cinnamon sugar.
Bake for 14-17 minutes. The muffins should just start to brown and toothpick will come out clean.
Cool on a rack and enjoy!
Yield: About 10 muffins