Ingredients:
2 cups flour ( for best results use cake flour)
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
3 ounces cream cheese, cubed
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 whole eggs
4 tablespoons melted butter
1/2 cup milk
1 cup blueberries
Directions:
Preheat oven to 350 F.
Line the cups of a muffin tin with 12 paper liners. Set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Stir well; set aside.
Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth.
Add eggs and process 15 seconds.
Scrape down side of container with a spatula.
With processor running, pour melted butter through food chute.
Process another 10 seconds.
Add milk and process 5 seconds.
Add dry ingredients to container and mix with 4 to 6 half-second pulses.
With a spoon, fold in blueberries.
Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.
Bake 30 minutes in the middle of the oven.
Cool on rack 15 minutes.
Servings: Serve
Time preparation: 5 min.
Time total: 35 min.