Blueberry Cream Muffins

Do you ever lose groceries? I lost my fresh blueberries for more than a week. I bought them from a roadside vendor and was so excited to make some yummy baked good with them. After getting them home, and putting all my groceries away, I saw the berries sitting on the counter, and decided to put them away, baking wasn't going to happen right away.  Fast forward a couple days... I remembered my berries, I was inspired to use them! I could not find them anywhere! Fridge and freezer searched, cupboards and pantry searched. Where in the world? Check with Truckin' Man.. Did he take them in the truck? Nope. Did we accidentally feed them to the chickens? I don't think so. I finally gave up. I would find them when they spoiled and my nose led me to them. Amazingly they still never surfaced. At this point, I assumed I had accidentally thrown them away. Then... One day.. I spied that tupperware that had the swiss chard from the garden, I should just throw that away, it's old. Open that tupperware up, and no swiss chard, but my blueberries! I have no memory of this, but obviously I had done it! Amazingly, the blueberries were still good.

After all the waiting to share these, I hope you enjoy them. This is the first time I made a muffin with with cream cheese, and they did not disappoint! Moist and creamy, and full of blueberries!

Blueberry Cream Muffins (Source: Taste of Home)

4 cups all-purpose flour
1 cup sugar
6 tsp baking powder
1 tsp salt
2 eggs
2 cups milk (I use 2%)
1/2 cup butter, melted
2 cups fresh blueberries, rinsed

Filling
8 ounces cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp salt

Preheat oven to 375 degrees. Grease muffin tins, and set aside.  In large bowl, combine flour, sugar, baking powder, and  salt. In another bowl, beat eggs. To eggs, add milk and butter. Stir until combined. Add egg mixture to dry ingredients. Stir only until moistened, do not overmix. Fold in blueberries. Drop 2 rounded tablespoons into prepared muffin tins.

In small bowl, beat cream cheese, egg, sugar, and salt until combined and creamy. Spoon a tablespoon onto top of muffin batter in the muffin tins. Top each muffin with remaining muffin batter. Bake for 18-20 minutes, or until a toothpick inserted in center of muffin comes out clean.

Cool for 10 minutes in pan.  Makes 24 muffins.

Enjoy!!


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