“Delicious adaptation of the traditional blueberry muffin recipe. Adapted from Cooking Light. They freeze well, too!”
READY IN:
35mins
SERVES:
14
YIELD:
14 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.
  3. Place blueberries in a small bowl. Sprinkle 1 T. flour over blueberries; toss to coat.
  4. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until just blended.
  5. Add milk, eggs and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir until just moist. Gently fold in blueberry mixture.
  6. Sppon batter into 14 muffins cups lined with cupcake liners. Sprinkle 1-1/2 T. sugar evenly over batter.
  7. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on wire rack.

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