Blueberry Cream Cheese Muffins

I make a lot of muffins at our house, and these have recently been a huge hit. There's no cream cheese center here, but cream cheese is incorporated into the batter to make these the fluffiest muffins you'll eat. I've made these with fresh blueberries and I've also used the frozen 3-berry blend from Costco with great results, and with much acclaim.

Don't be shocked by the relative "lack" of flour here - 2 cups is all you need for two dozen muffins. Make any day of the week special with these delicious muffins! And you can freeze them for easy breakfasts later, too!

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Blueberry Cream Cheese Muffins

8 ounces cream cheese, softened
4 Tbsp. butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
2 cups blueberries

Using an electric mixer, cream together the cream cheese, butter, and sugar until light and fluffy, 1-2 minutes. Add the eggs, vanilla, and buttermilk, and mix again until well-combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the muffin batter and mix with a wooden spoon or spatula once or twice. There will be a lot of dry steaks remaining. Add the blueberries. Mix until just combined; the batter will be lumpy.

Divide the batter evenly among 24 paper-lined muffin cups. Bake at 350 for 14-17 minutes until the tops spring back lightly to the touch.

Remove the muffins to a wire rack to cool completely. Store in a covered container at room temp or in the refrigerator for up to 3 days. You can also freeze these muffins in a large zip top freezer bag, and then thaw in the microwave for 10-15 seconds.

Makes 24 muffins.

Recipe Source: Adapted from Mel's Kitchen Cafe