Rao's Blueberry Cream Cheese Filled Muffins

Recipe by Steve_G
READY IN: 50mins
SERVES: 12
YIELD: 12 Muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring all ingredients to room temperature.
  • In a small pan heat the butter over a low heat until melted.
  • Increase heat and swirl gently until butter takes on a slightly brown color.
  • Add oil, stir and allow to cool slightly while the oven's preheating to 425°F.
  • Grease a standard 12 muffin tin, I prefer a medium coat of Crisco.
  • Mix filling ingredients in a small bowl and beat at medium speed (a hand mixer is fine) until well combined and creamy, about 2 minutes.
  • Mix dry ingredients in a large bowl and whisk to combine.
  • Add butter milk to cooled butter, stir and add eggs and vanilla, stir to combine.
  • Pour wet mixture into dry mixture, mix with a wooden spoon or rubber spatula until the dry ingredients are just moist.
  • Don't over mix.
  • Fold in blueberries and add spoon into tin, it will yield 12 muffins, so take your time and divide it evenly.
  • With two teaspoons (like the ones that you use at the dinner table) create a well in the center of a muffin and place a heaping spoonful of cream cheese in that well.
  • Do them one at a time and be sure not to go to the bottom of the muffin.
  • Once again there is enough to do all 12 muffins, so take your time and divide it equally.
  • Lightly sprinkle just a bit of brown sugar over each muffin.
  • Bake for 18-22 minutes, tops will be light brown and a toothpick inserted in the cake part of the muffin will come out clean.
  • Muffins should just be starting to pull away from the sides of the tin.
  • Allow to cool in pan for 20 minutes on a rack.
  • This seems like a long time, but the filling makes these delicate and the extra cooling time allows them to set.
  • Once removed from the pans allow the muffins to cool to room temperature on a rack.
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