Take In ~ The Food Diary: Blueberry Cream Cheese Muffins

Alien muffins! That's what my husband called them. They have a strange blue hue because I used frozen blueberries. If you use fresh berries, your batter will be white. My husband said it was kinda cool, especially with the white mold on top... that's actually a crumb topping. lol Trust me, these are good. They are moist and have bits of cream cheese hidden throughout.

This recipe is from Keeping Up Cookbook which I originally found blogged here. Look how purty her muffins are, all white and pristine with fresh bursting berries.

Blueberry Cream Cheese Muffins

Yield 16 - 18 muffins (I got 24 average sized muffins)

1/2 cup unsalted butter, softened

1 1/4 cups sugar

2 eggs

1 tsp pure vanilla extract

2 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup buttermilk or milk

1 (8-oz) pkg cream cheese, cut into small cube

1 1/2 cups fresh blueberries

1 tsp lemon zest

Preheat oven to 350°F. Line two muffin tins with paper liners, or spray well with non-stick cooking spray.

In a large stand mixer bowl, cream together butter and sugar until light and fluffy. Mix in eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Turn mixer on low and slowly add buttermilk until batter just comes together. Use a spatula to fold in cream cheese cubes, breaking up any large pieces. Gently fold in blueberries and lemon zest. Spoon batter into 16-18 muffin cups. Prepare the crumb topping.

Crumb Topping:

1/4 cup sugar

1/4 cup flour

2 T cold butter, cut into small cubes

In a bowl, stir together sugar and flour. Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency. Sprinkle generously onto muffins.

Bake for 20-25 minutes, or until muffin centres spring back when touched. Serve warm.