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Lemon, Blueberry, and Cream Cheese Muffins
Nb persons: 0
Yield:
Preparation time: 20m
Total time: 70 m
Source:
2 1/2 c | all-purpose flour |
1 1/3 c | granulated sugar |
3 tsp | baking powder |
8 oz | package low-fat cream cheese |
2 | eggs |
2/3 c | vegetable oil |
1 c | 2% milk |
1/4 c | freshly squeezed lemon juice |
1-2 tbsp | lemon rind |
1 c | frozen blueberries |
glaze: | |
1 1/2 c | icing sugar |
1/4 c | lemon juice |
1 tbsp | lemon rind |
preheat oven to 375 F. Grease a 6 c jumbo muffin pan or Marty's Buttertart pan.
For the muffins, whisk together the flour, sugar, and baking powder in a bowl. Warm a knife regularly for smooth cuts. add cream cheese to the dry ingredients. break up hte bits by stirring with the head of a whisk.
in another bowl, whisk the eggs, then whisk in the oil, then the milk and lemon juice and rind. add to the dry ingredients and fold until just combined.
add the blueberries, and fold gently.
fill the prepared pan with batter to just under the top line. bake for 30-35 min. cool in the pan for 30 min. meanwhile, make the glaze by combining the icing sugar with the lemon juice and rind. add a touch of hot water if the glaze needs to be thinner. brush over the muffins.
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