- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
| 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
