The Chicken and the Egg: A Family Cookbook

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Blueberry Cream Cheese Muffins

Muffins: --
2 Eggs Topping:
1 Cup Sugar 1/2 Cup Flour
1/2 Cup Vegetable Oil 1/2 Cup Sugar
1 Tablespoon Vanilla 1/8 Teaspoon Salt
1 Teaspoon Lemon Zest 3 Tablespoons Butter, Melted
1 Teaspoon White Vinegar --
1 Teaspoon Baking Soda Filling:
1/2 Teaspoon Salt 4 Ounces Cream Cheese, Softened
1 Cup Sour Cream 3 Tablespoons Sugar
2 Cups Flour --
1 Cup Blueberries

Preheat oven to 350 degrees. Line muffin pans with paper baking cups.

Make the topping by stirring together all topping ingredients with a fork in a medium-sized bowl. Set aside.

Make the cream cheese filling: in a small bowl combine cream cheese and sugar until smooth.

Beat eggs with an electric mixer until thick and frothy. Mix in sugar and oil; beat until creamy. Add vanilla, lemon zest, baking soda, and salt, mix to combine. Add vinegar, mix well. Mix in sour cream. Add flour and stir with a wooden spoon (batter may be slightly lumpy.) Stir in blueberries.

Fill muffin cups with about 2 tablespoons of muffin batter. Add 1 to 2 teaspoons cream cheese filling to the center of each muffin, then top with more batter. Sprinkle topping evenly over muffins.

Bake for 15 to 22 minutes until a toothpick comes out clean. May be frozen for up to a month.

2017 Adapted Recipe - April Ferre - From "Crazy for Crust" www.crazyforcrust.com


"Strange thing, untill now, our cookbook has not had a blueberry muffin recipe.  We've had strawberry, blackberry, cranberry, applesauce, banana .. but no blueberry!  That changes today.  And since every muffin is better with cream cheese, here you go!" - April Ferre

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