I saved the recipe for these muffins almost a year ago and then I held onto it for about three months before I ever even made them. To be honest, it was this recipe that got me into blogging. My friend (both in real life and in the blogging world) Amber sent the recipe to me and said that she endorsed them. These were RIDICULOUS. And by ridiculous I mean ridiculously good. Its a pretty easy recipe and it makes just the right amount because in my opinion they don't keep too well and they are really rich with the addition of cream cheese.
Blueberry Cream Cheese Muffins
delightfully borrowed and somewhat modified from Angel in the Kitchen <--click there to see the original recipe and to check out her super tasty recipes!
8 oz. cream cheese, softened
1/4 c. butter, softened
1 egg, at room temperature
1 c. milk
1/2 tsp. vanilla extract
1 3/4 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
3/4 tsp. salt
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
4 Tbsp. butter pecan cake mix*
1 Tbsp. butter
Preheat an oven to 400 degrees and grease a jumbo muffin tin.
Using a stand mixer, beat cream cheese and butter until well combined. Add egg, milk, and vanilla. Mix until combined, but cream cheese is still chunky.
In a large bowl, combine flour, sugars, baking powder, and salt. Make a well in the mixture and add the cream cheese mixture. Stir until combined.
In a small bowl, combine blueberries and 1 Tbsp. flour, shake till blueberries are coated in flour. Gently fold blueberries into batter.
In a small bowl, combine cake mix and 1 Tbsp. butter with a fork, until crumbly. Sprinkle mixture evenly across muffins.
Bake for about 28 minutes, until muffins are golden and a toothpick comes out clean.
*the original recipe calls for white cake mix and I have used that as well as the butter pecan but I prefer the depth that the butter pecan adds.