Blueberry Cream Cheese Muffins Recipe

• 2 c. Cake flour
• 3/4 c. Sugar
• 1 1/2 tsp Baking pwdr
• 1/2 tsp Baking soda
• 1 pch Salt
• 3 ounce Cream cheese cubed
• 2 tsp Lemon juice
• 2 tsp Vanilla extract
• 2 whl Large eggs
• 4 Tbsp. Warm melted butter
• 1/2 c. Lowfat milk
• 1 c. Blueberries

1. Adjust oven rack to middle position.
2. Preheat oven to 350 degrees F. Line the c. of a muffin tin with 12 paper liners.
3. Set aside.
4. Combine flour, sugar, baking pwdr, baking soda, and salt in a mixing bowl.
5. Stir well; set aside.
6. Using metal blade, process cream cheese, lemon juice, and vanilla in food processor till smooth.
7. Add in Large eggs and process 15 seconds.
8. Scrape down side of container with a spatula.
9. With processor running, pour warm melted butter through food chute within 10 seconds.
10. Process another 10 seconds.
11. Add in lowfat milk and process 5 seconds.
12. Add in dry ingredients to container and mix with 4 to 6 half-second pulses.
13. Add in blueberries and mix till all are incorporated into batter, usually with 3 or possibly 4 half-second pulses.
14. (Or possibly use a spoon to fold them in, if you prefer your berries whole.)
15. Pour an equal amount of batter into each muffin c., filling each about 3/4 full.
16. Bake 30 min.
17. Cold on rack 15 min.
18. Makes 12 muffins.

flour, sugar, baking pwdr, baking soda, salt, cream cheese, lemon juice, vanilla, eggs, butter, milk, blueberries

Taken from cookeatshare.com/recipes/blueberry-cream-cheese-muffins-87891 (may not work)