Blueberry Cream Cheese Muffins Recipe

Ingredients

• 2 cups cake flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3 ounces cream cheese, cut in cubes
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 2 whole eggs
• 1/4 cup melted butter, hot, about 175°F
• 1/2 cup milk
• 1 cup blueberries
• 12 paper baking cups

Instructions

1. Adjust the oven rack to the middle position and preheat the oven to 350°F.
2. Line the cups of a muffin tin with 12 paper liners and set aside.
3. In a mixing bowl, combine 2 cups cake flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 pinch salt. Stir well and set aside.
4. In a food processor, using the metal blade, process 3 ounces of cream cheese, 2 teaspoons lemon juice, and 2 teaspoons vanilla extract until smooth.
5. Add 2 whole eggs to the food processor and process for 15 seconds. Scrape down the sides of the container with a spatula to ensure everything is mixed well.
6. With the processor running, gradually pour in 1/4 cup of hot melted butter through the food chute, doing the within 10 seconds. Process for another 10 seconds.
7. Add 1/2 cup of milk and process for 5 seconds to combine.
8. Carefully add the dry ingredients to the container and mix with 4 to 6 half-second pulses. Do not overmix; a few lumps are just fine.
9. Gently fold in 1 cup of blueberries with a spoon, ensuring they are evenly distributed without breaking them.
10. Pour an equal amount of batter into each muffin cup, filling them about 2/3 to 3/4 full to allow for rising.
11. Bake in the preheated 350°F oven for 30 minutes, or until a toothpick inserted into the center comes out clean.