One of my Dad's neighbors has HUGE blueberry bushes the size of houses with the most amazing blueberries. She doesn't charge to pick them and people who know her drive from states away to come pick her berries. My father brought me a gallon of blueberries this past weekend. I was in heaven.
Since it was a co-workers birthday yesterday, I decided to try out a new recipe that has been formatting itself in my head for awhile. A cross between my Pumpkin Cream Cheese Muffins and the Blueberry Muffins I love so much.
I think they need a little tweaking to notch that flavor up a level but they are yummy just the same!
Blueberry Cream Cheese Muffins
Heat oven to 375° F. Lightly coat a 12-cup standard muffin tin with oil and set aside. Mix 8 ounces (one block) cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.
1 1/2 cups self-rising flour
3/4 cup white sugar
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
Splash of vanilla
1 teaspoons ground cinnamon
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 3/4 to the top.
Place two teaspoonfuls of cream cheese filling in the center of each cup. Bake for 20 to 25 minutes in the preheated oven, or until done.
I use a cookie scoop to fill muffin cups. So I used two scoops of blueberry batter and one scoop of cream cheese mixture.