I don't have a food processor so used a hand mixer. It was still pretty easy to make. I only baked for 25 mins and they were done! I split the batter in 1/2 prior to adding the blueberries and put chocoalate chips in half of the batter. The batter was fluffy and not drippy like some muffin mixes. Used cake flour as recommended. To tell the truth I could not taste the cream cheese but these ARE good!
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I found recipe 31642 the other day, and decided I liked the ingredients, but wanted a muffin instead of a cookie. After searching for a muffin lookalike, I decided to use this recipe and modify it: * use diced dried apricots instead of blueberries *
add 1/2 cup ground almonds * add 1/2 tsp cinnamon and a pinch of nutmeg *
My batter was a little stiff, so I added about 1/3 cup more milk. I may submit this recipe if it turns out good (baking right now), and will credit Mysterygirl if I submit it.
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I put this recipe in my cookbook almost a year ago, and had forgotten about... until yesterday, when a screaming bag of blueberries demanded I do something with it. This recipe was the perfect choice. I loved the texture the cream cheese created. The muffin was very light and fluffy, perfectly showcasing the blueberries. I think this could only be better if I had been able to find some fresh blueberies... they would definately be worth the search! Thank you! :)
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These were amazing muffins! My husband couldn't stop eating them! I topped them with a simple streusel before baking and it turned out wonderfully. (I also didn't have a food processor and used a hand mixer) My only recommendation is that you notice that milk is included in the ingredients list, but I didn't see it in the directions. Make sure not to forget to add it!
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I am making a triple batch of these right now to take to work tommorow. The last single batch wasn't enough. They were gone in minutes.
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Yummy muffins!! my husband loved them .. thank you for a great recipe!!
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These were very quick to make. The muffins were very good and were moist. I brought these into work and everyone loved them. I like the cream cheese in the muffins. I will make these again.
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These muffins are moist and light...just delicious. I used a food processor although I was skeptical about mixing muffin batter this way. The muffins couldn't have been more tender. They melted in your mouth. I did have a problem with the blueberries sinking to the bottom and then sticking when I went to remove the muffins. The next time I'll dust them with flour to see if this helps.
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I followed the recipe. Mine didn't raise much, They had a great flavor. They were not sweet - but I like them that way. I liked the cream cheese in them - added alot to the taste. I will make these again . It was a good recipe. Thanks for posting.
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The base recipe wasn't too bad, but my husband and I didn't really care for these muffins. I think they could have been a bit sweeter.
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Great texture, delicious. Everyone in the house loved them, but could have used more flavor, perhaps from cinnamon or other spice.....
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We quite enjoyed these ~ a great way to use up an overabundance of Saskatoons! ~ and although we couldn't really taste the cream cheese, I'll definitely make these again. With Splenda and low-fat cream cheese, this makes a nice treat for someone counting Weight Watchers points.
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I made these with frozen blackberries and they were really delicious.
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I’ve tried these muffins and them where awesome. I’ve also loved the texture and how the cream cheese makes a light difference in the background. I’ll definitely do this again. All in my family loved them (even my 6 months old baby) and we all give them an A+. Thanks for this great recipe.
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I was about to fold in the blueberries when I discovered the 2 eggs on the counter. I had forgotten to add them on the counter!! Doubting the outcome I put everything (except the blueberries) back into the processor and pulsed it till the eggs were incorporated. Oh dear, I thought, these are going to be a tough mess but I proceeded. Out of the oven came the most tender, delicious muffins we have ever had. I used skim milk and margarine. Thank you for such a forgiving recipe that defied my bumbling efforts.
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The muffins are great! I added 4 oz of cream cheese and used buttermilk instead of milk great recipe. We didn't really taste the cream cheese, but the texture was great!
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I don't even really love muffins as they are always underwhelming. But these are wonderfully moist, tender and juicy morsels. I used my stand mixer and doubled the blueberries. I filled the muffin cups to overflowing, the batter was very stiff as my berries were frozen. They came out perfect and delicious. Muffin love!
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Lovely muffins, although I didn't have any blueberries so used raspberries instead. I also added a crumb top.
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I enjoyed these muffins for breakfast this morning. I did use frozen blueberries and doubled the amount. There was a hint of lemon and cream cheese flavor that worked well with the blueberries. I will definitely be making these muffins again! Thank you Mysterygirl for posting the recipe!
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The taste of these muffins was really good, but the batter was very thick. The muffins didn't rise as well as I would have hoped for. I had a hard time getting them to brown, so I brushed a little melted butter on top which seemed to help. I didn't pulse the blueberries, but folded them into the batter. Thanks Chia
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