I can't believe 2014 has already come to an end. This year has been a wild ride. Personally, it has been more highs than lows. Thanks to God for His favour and protection! I have so much to be grateful to Him for. But I know it has been a difficult year for a lot of people I know, and for the world in general. And it has been a year full of bad news - literally. I've hated even looking at the newspaper most of this year. Here's hoping 2015 is better!
I wanted to make something nice for the last breakfast of the year. If you know me at all, you know how much I love baking (and eating!) muffins. So that's what we had for breakfast this last morning of 2014. The flavours are classic, the recipe is easy and the muffins are pretty darn good!
Blueberry Cream Cheese Muffins
Adapted from this recipe on food.com
Ingredients
1 3/4 cup all purpose flour + 1/4 cup corn starch (or 2 cups cake flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
Scant 1/4 tsp salt
2/3 cup sugar
90g (slightly more than 3oz) cream cheese, at room temperature
2 tsp fresh lime juice
2 tsp vanilla extract
2 large eggs
4 tbsp melted unsalted butter
1/2 cup buttermilk
1 cup fresh/frozen blueberries
Method
1. Preheat your oven to 180C/350F. Prepare a 12 cup muffin tin by greasing and flouring, or lining with paper liners. I used free-standing paper muffin cups, and lined them up on a cookie sheet. So convenient!
2. In a medium bowl, combine the flours, baking powder, baking soda, salt and sugar. Stir well to combine. Set aside.
3. In a large bowl or in the bowl of your stand mixer, cream together the cream cheese, lime juice and vanilla.
4. Add the eggs, one at a time, until the mixture is creamy.
5. Beat in the melted butter, mixing until completely incorporated.
6. Beat in the buttermilk and whisk well to combine.
7. Add the dry ingredients and fold together until combined, and no dry pockets of flour remain.
8. Fold in the blueberries.
9. Spoon into your prepared muffin tin, and bake in the preheated oven for about 25-30 minutes until the tops are lightly browned and the tops spring back when touched.
The cream cheese flavor in these muffins is subtle but it adds so much! The crumb is moist, the tang is subtle but brilliant - enhanced by the lime juice, and the blueberries are fresh and bursting with flavor! I just loved this recipe to bits! The base recipe is brilliant and I think would be great with so many other add-ins. Next time, I think I'll try strawberries or a cinnamon-sugar ripple! Mmmm…
The only addition I would make to this recipe would be to add a nice crumb or streusel topping. The muffin itself isn't too sweet, which is how we like it. But some sweet crunchy topping would definitely be welcome!
Try this recipe, and I'm sure you won't be sorry!
So that's it for 2014, folks! I'll see you in the new year. And once again, I pray that 2015 will be good to us all. God bless you!
Blueberry Cream Cheese Muffins
Adapted from this recipe on food.com
Ingredients
1 3/4 cup all purpose flour + 1/4 cup corn starch (or 2 cups cake flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
Scant 1/4 tsp salt
2/3 cup sugar
90g (slightly more than 3oz) cream cheese, at room temperature
2 tsp fresh lime juice
2 tsp vanilla extract
2 large eggs
4 tbsp melted unsalted butter
1/2 cup buttermilk
1 cup fresh/frozen blueberries
Method
1. Preheat your oven to 180C/350F. Prepare a 12 cup muffin tin by greasing and flouring, or lining with paper liners. I used free-standing paper muffin cups, and lined them up on a cookie sheet. So convenient!
2. In a medium bowl, combine the flours, baking powder, baking soda, salt and sugar. Stir well to combine. Set aside.
3. In a large bowl or in the bowl of your stand mixer, cream together the cream cheese, lime juice and vanilla.
4. Add the eggs, one at a time, until the mixture is creamy.
5. Beat in the melted butter, mixing until completely incorporated.
6. Beat in the buttermilk and whisk well to combine.
7. Add the dry ingredients and fold together until combined, and no dry pockets of flour remain.
8. Fold in the blueberries.
9. Spoon into your prepared muffin tin, and bake in the preheated oven for about 25-30 minutes until the tops are lightly browned and the tops spring back when touched.
The cream cheese flavor in these muffins is subtle but it adds so much! The crumb is moist, the tang is subtle but brilliant - enhanced by the lime juice, and the blueberries are fresh and bursting with flavor! I just loved this recipe to bits! The base recipe is brilliant and I think would be great with so many other add-ins. Next time, I think I'll try strawberries or a cinnamon-sugar ripple! Mmmm…
The only addition I would make to this recipe would be to add a nice crumb or streusel topping. The muffin itself isn't too sweet, which is how we like it. But some sweet crunchy topping would definitely be welcome!
So that's it for 2014, folks! I'll see you in the new year. And once again, I pray that 2015 will be good to us all. God bless you!
The unfailing love of the LORD never ends! By his mercies we have been kept from complete destruction. Great is his faithfulness; his mercies begin afresh each day. I say to myself, "The LORD is my inheritance; therefore, I will hope in him!" Lamentations 3:22-24
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