We baked blueberry cream cheese muffins

So as I was saying in my previous post, right after lunch, we drove straight to the baking supply store to buy the ingredients. There’s a baking fever going on in te Hip household. Well, Hip2bDaughter1 happened to grab one of these between classes one day and swore it’s the best thing everrr! Like all good big sisters, she bought one for Hip2bDaughter2 the next day and got her raving too.

This is the Blueberry Cream Cheese muffin that started it all. If you know me, you know I’ll be up the next day trying to replicate these at home. This recipe is inspired by one I found on AllRecipes.com.

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 1/4 cups buttermilk
  • 1 cup sugar
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 egg, lightly beaten
  • blueberry filling
  • cream cheese, at room temperature
  1. Preheat your oven to 375 degrees F (190 degrees C). Line a muffin pan with paper cups.
  2. In a large bowl, combine flour, baking soda, salt and buttermilk.
  3. Add in the sugar, honey, olive oil and egg.
  4. Fill paper cups with 1 tablespoon muffin batter, followed by a spoonful of blueberry filling and a spoonful of cream cheese. Finish by topping with enough muffin batter to fill the cup almost to the top.
  5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

These blueberry cream cheese muffins were so good they all got snapped up before I could take a picture. This is the only picture I managed to snap. So you got to take my word for it when I say they turned out beautifully 😉 .

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